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Pistachio Cream Cheese Cookies

 Pistachio Cream Cheese Cookies
My son-in-law is a big fan of pistachios. He looks forward to these buttery cookies at holiday time, but I make them for him more than just once a year. —Lily Julow, Gainesville, Florida
60 ServingsPrep: 30 min. + chilling Bake: 10 min./batch


  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  • 1 egg
  • 3 teaspoons grated lemon peel
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1 to 2 drops green food coloring
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped pistachios
  • 60 shelled pistachios (about 1/3 cup)


  • In a large bowl, beat butter, cream cheese and confectioners' sugar
  • until blended. Beat in egg, lemon peel, vanilla and food coloring.
  • In another bowl, whisk flour, baking powder and salt; gradually beat
  • into creamed mixture.
  • Divide dough in half; shape each into a 7-1/2-in.-long roll. Roll in
  • chopped pistachios. Wrap in plastic wrap. Refrigerate 2 hours or
  • until firm.
  • Preheat oven to 375°. Unwrap and cut crosswise into 1/4-in.
  • slices. Place 1 in. apart on ungreased baking sheets. Press a whole

2 of 2

Pistachio Cream Cheese Cookies (continued)

Directions (continued)

  • pistachio into the center of each cookie.
  • Bake 7-9 minutes or until edges are lightly browned. Remove from pans
  • to wire racks to cool. Yield: 5 dozen.
Nutritional Facts: 1 cookie equals 61 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 46 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.