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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Holiday Pistachio Cutouts

Makes: 30 servings
Prep 25 mins Chill 1 hr Bake 325°F 18 mins to 22 mins
Holiday Pistachio Cutouts
  • 1 1/4  cups  all-purpose flour
  • 3  tablespoons  granulated sugar
  • 1/2  cup  margarine (at least 80 percent vegetable oil)
  • 1/3  cup  finely chopped pistachio nuts
  • 1  cup  sifted powdered sugar
  • 1  tablespoon  orange juice
  • 1/4  teaspoon  vanilla

1. Preheat oven to 325 degree F. In a medium mixing bowl stir together flour and sugar. Using a pastry cutter, cut in margarine until mixture resembles fine crumbs and starts to cling. Stir in pistachios. Form mixture into ball. Knead just until smooth. Wrap dough. Chill for 1 hour or until easy to handle.

2. On a lightly floured surface roll the dough into a 10x6-inch rectangle. Cut the dough with decorative 2-inch cookie cutters or slice into thirty 2x1-inch strips. Place cut shapes or strips 1 inch apart on an ungreased cookie sheet.

3. Bake for 18 to 22 minutes or until bottoms are lightly browned. Cool on sheet 5 minutes. Transfer to wire rack; cool for 30 minutes.

4. In a medium mixing bowl combine powdered sugar, orange juice, and vanilla. Stir in additional juice, 1 teaspoon at a time, until the icing reaches piping consistency. If desired, tint a portion of the icing with food coloring. Decorate cookies as desired with icing. Store in a tightly covered container. Makes 30 cookies.

Nutrition Facts (Holiday Pistachio Cutouts)
  • Servings Per Recipe 30,
  • cal. (kcal) 71,
  • Fat, total (g) 4,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 9,
  • fiber (g) 0,
  • pro. (g) 1,
  • vit. A (RE) 31,
  • vit. C (mg) 0,
  • sodium (mg) 36,
  • calcium (mg) 0,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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