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Pistachio Cream Cheese Cookies Exps159828 Th133086b08 06 2bc Rms 10

Pistachio Cream Cheese Cookies

TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch YIELD: 5 dozen.
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, Lawrenceville, Georgia

Ingredients

  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  • 1 large egg, room temperature
  • 3 teaspoons grated lemon zest
  • 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 zest, 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 and 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.

Nutrition Facts

1 cookie: 61 calories, 3g fat (1g saturated fat), 9mg cholesterol, 46mg sodium, 8g carbohydrate (3g sugars, 0 fiber), 1g protein.

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