Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Lemon-Pistachio Slice-and-Bake Cookies

1.0 by 1 people
553 views
Rate me!
  • Makes: 54 servings
  • Yields: about 54 cookies
  • Prep: 35 mins
  • Chill: 2 hrs
  • Bake: 8 mins 350° per batch

Lemon-Pistachio Slice-and-Bake Cookies

Ingredients

Directions

  1. In a large bowl, combine vegetable oil spread and butter; beat with an electric mixer on medium speed until mixed. Beat in sugar and salt until well mixed. 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 and the lemon peel.
  2. Divide dough in half. Shape each dough portion into an 8-inch-long log. Sprinkle half of the pistachio nuts on a sheet of waxed paper. Roll one log in the nuts to coat. Repeat with remaining nuts and log. Wrap logs in plastic wrap. Chill about 2 hours or until firm enough to slice.
  3. Preheat oven to 350 degrees F. If necessary, reshape logs to make them round. Cut logs crosswise into 1/4-inch-thick slices. Place slices 1 inch apart on ungreased cookie sheets.
  4. Bake for 8 to 10 minutes or just until edges are firm and tops are set. Cool on cookie sheets for 1 minute. Transfer cookies to a wire rack; cool completely.
  5. If desired, drizzle cookies with Lemon Icing. Let stand until icing is set.
  6. Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar.

From the Test Kitchen

Gift It!

Attach a strip of patterned paper around the middle of a box. Add a card stock circle to the front of the box. Fill box with cookies and close. Tie a ribbon around the box. Layer cardboard circles and a chipboard letter for the initial tag to the front of the box over the ribbon.

Lemon Icing

Ingredients

Directions

  1. In a medium bowl, stir together powdered sugar, lemon peel, and enough fat-free milk (2 to 3 tablespoons) to make drizzling consistency.

Nutrition Facts (Lemon-Pistachio Slice-and-Bake Cookies)

    Per serving:
  • 59 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 3 mg chol.,
  • 34 mg sodium,
  • 7 g carb.,
  • 0 g fiber,
  • 3 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...