1 cup butter or margarine, softened
1 cup sugar
1 egg yolk
1 tablespoon heavy cream
½ teaspoon vanilla extract
2 cups self-rising flour
½ cup finely chopped pistachio nuts

Preheat oven to 350°F.  Lightly spray cookie sheets with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugar until light and fluffy.  Add egg yolk, cream, and vanilla; beat until well blended.  Stir in flour until well blended.  Spoon into a pastry bag fitted with a ¾-inch diameter open star tip.  Pipe cookies, 2-inches apart, onto prepared cookie sheets.  Sprinkle with nuts.

Bake for 15 minutes or until lightly browned.  Remove from cookie sheets; cool completely on a wire rack.

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