Pistachio Cream Cheese Cookies
Perfect St. Patrick”s Day Recipe. Taste of Home
- 1/2 cup butter, softened
- 3 oz cream cheese, softened
- 1 1/2 cups confectioners' sugar
- 1 large egg, room temperature
- 3 tsp grated lemon zest
- 1 1/2 tsp vanilla extract
- 1-2 drops green food coloring
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 salt
- 1 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 zest, 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 and 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 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.