Rum & Pistachio Cookies

Instructions

1. In a medium bowl, combine the flour and salt. Set this bowl aside.
2. In a separate bowl, using a hand mixer, combine the 3/4 cup of butter with 1/2 cup powdered sugar. Once combined, add the egg and mix until combined. Add the flour, mix until it combines into a soft pliable dough. Remove the dough from the bowl, wrap in saran wrap and place in the fridge for an hour.
3. Meanwhile, preheat your oven to 350°F.
4. In a small bowl, add some granulated sugar. Set it aside.
5. Remove your dough from the fridge and using a teaspoon, portion out the dough into 60 round balls. 
6. Using a flat bottomed glass, dip the bottom of the glass into sugar and then flatten the dough balls on a parchment lined baking sheet. Dip the glass in sugar for each ball.  Leave 1 inch between each cookie.
7. Bake in the middle rack for 8-10 minutes until the bottoms are just beginning to turn a light shade of brown.
8. Repeat until all cookies are baked. 

For the Buttercream. 

1. Combine ingredients until smooth. Place into a piping bag and pipe some buttercream on one side of 1 cookie and then sandwich with another cookie. Do this until you have 30 cookie sandwiches. 

For the chocolate glaze, melt the chocolate over a double broiler. Using a piping bag, pipe the chocolate in a drizzle pattern over one half of the cookie face. Sprinkle with pistachios. 

Store in and airtight container in the fridge.