- make this recipe
- user reviews (3)
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1/2
cup butter, softened
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1
3 ounce package cream cheese, softened
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1
cup powdered sugar
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1/2
teaspoon baking powder
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1/4
teaspoon salt
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1
egg
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1
teaspoon vanilla
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2 1/2
cups all-purpose flour
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2
teaspoons finely shredded orange or lemon peel (optional)
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1/2
cup finely chopped lightly salted pistachio nuts
1. In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If desired, stir in orange peel.
2. Divide dough in half. Shape each half into a 7-1/2-inch-long roll (about 1-1/2 inches in diameter). Roll in pistachio nuts. Wrap each roll in plastic wrap or waxed paper. Chill about 1 hour or until dough is firm enough to slice. Or freeze dough for up to 2 months.
3. Preheat oven to 375 degrees F. Cut rolls into 1/4-inch slices. Place 1 inch apart on an ungreased cookie sheet.
4. Bake in the preheated oven for 7 to 9 minutes or until edges are lightly browned. Transfer to a wire rack; cool. Makes about 44 cookies.
- Storage Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months.
Top Brands
I made these and they turned out pretty well. I did use lemon zest and used the 2 tsp as the recipes suggests which really added a nice light citrus flavor to the cookies. They don't spread in the slightest, they turned out quite small but I definitely think the next time I make them I'm going to shape the dough differently. They also didn't take long in the oven. Recipe is definitely worth keeping.
4/29/2012 04:23:14 PM Report AbuseI tried baking these but they did not turn out well - they did not flatten out - don't know what I did wrong :( I was left with little blocks of dough.
12/12/2011 10:33:08 AM Report AbuseThese cookies were delicious and my friends loved them. Very light, but none of the flavors were lost. I used a perforated pan and Silpat for one batch and an air bake cookie sheet for another (came out too soft for my liking). I froze the 2nd log and can't wait to bake it using only the Sipat and perforated pan in a week or two.
11/5/2011 09:27:33 PM Report Abuse