Ingredients
1
cup butter, softened
1
cup powdered sugar
1
egg
2
teaspoons grated orange peel
2
cups Gold Medal™ all-purpose flour
1/2
teaspoon ground anise
1/4
teaspoon salt
1/2
cup finely chopped unsalted pistachio nuts
3/4
cup vanilla creamy ready-to-spread frosting (from 1-lb container)
Preparation
In large bowl, beat butter with electric mixer on medium speed until creamy. Add powdered sugar; beat until light and fluffy. Add egg and 1 1/2 teaspoons of the orange peel; beat well. Gradually add flour, anise and salt, beating until combined. Stir in nuts. Cover with plastic wrap; refrigerate 1 hour.
Heat oven to 350°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 2-inch 8-point star-shaped cookie cutter, rerolling dough once. On ungreased cookie sheets, place cutouts 1 inch apart.
Bake 12 to 14 minutes or until firm to the touch. Immediately remove from cookie sheets to cooling racks. Cool completely.
In small bowl, mix frosting and remaining 1/2 teaspoon orange peel. For each sandwich cookie, spread about 1 teaspoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Let stand until set. Store tightly covered at room temperature.
