1 cup pistachio cream

2 cups of pistachio nuts

¾ of a cup of butter

½ cup sugar

½ cup almond paste

½ cup vegetable shortening

1/3 of a cup eggs

1.5 cups of all-purpose flour

1 teaspoon vanilla Flavor

1 teaspoon almond flavor

1 teaspoon butter flavor

1 teaspoon orange flavor

1 teaspoon lemon flavor

2 cups raspberry jam

1. Scale off 5 pounds of butter cookie mix

2. Add 8 ounces pistachio cream and blend

3. Pipe out round cookies 6 x 8 on sheet pan

4. Crush nuts and spread on sheet pan then press cookies into pistachio dust and nuts

5. Press center with thumb and add raspberry to center.

6. Bake at 320 degrees for 18 minutes.