Step 1

Combine 3/4 cup butter and 3/4 cup powdered sugar in bowl. Beat on medium speed, scraping bowl often, until well mixed. Add egg; continue beating until combined. Add flour and salt; beat on low speed until well mixed. Wrap in plastic food wrap. Refrigerate at least 1 hour or until firm.

Step 2

Heat oven to 350°F.

Step 3

Place 1/2 cup chopped pistachio nuts in bowl. Shape dough into 1/2-inch balls. Roll each in pistachio nuts. Place 1 inch apart onto ungreased cookie sheets. Flatten each cookie with bottom of glass dipped in sugar.

Step 4

Bake 7-8 minutes or until edges are lightly browned. Transfer to cooling rack. Cool completely.

Step 5

Combine 1 1/4 cups powdered sugar, 1/4 cup butter, vanilla and enough half & half for desired spreading consistency in bowl. Stir in 2 tablespoons chopped pistachio nuts.

Step 6

Spread bottom-side of 1 cookie with 1 teaspoon filling; top with another cookie, bottom-side down. Repeat with remaining cookies.