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Pistachio Cream Cheese Cookies Recipe

Pistachio Cream Cheese Cookies Recipe

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
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch YIELD:60 servings

Ingredients

  • 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 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)

Directions

  • 1. 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.
  • 2. 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.
  • 3. Preheat oven to 375°. Unwrap and cut crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Press a whole pistachio into the center of each cookie.
  • 4. 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.