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

Lemon Pistachio Slice-and-Bake Cookies

Makes: 54 servings Yield: about 54 cookies
Prep 35 mins Chill 2 hrs Bake 350° 8 mins  per batch
Lemon-Pistachio Slice-and-Bake Cookies
  • 1/2  cup  60% to 70% tub-style vegetable oil spread
  • 1/3  cup  butter, softened
  • 3/4  cup  sugar or sugar substitute blend* equivalent to 3/4 cup sugar
  • 1/8  teaspoon  salt
  • 1/4  cup  refrigerated or frozen egg product, thawed, or 1 egg
  • 1/2  teaspoon  vanilla
  • 2 1/4  cups  all-purpose flour
  • 1  teaspoon  finely shredded lemon peel
  • 1/2  cup  finely chopped lightly salted dry roasted pistachio nuts
  •  Lemon Icing (optional)

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.

*Sugar Substitutes::

6. Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar.

From the Test KitchenGift 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
  • 1 1/2  cups  powdered sugar
  • 1/4  teaspoon  finely shredded lemon peel
  • 2 - 3  tablespoons  fat-free milk

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)
  • Servings Per Recipe 54,
  • cal. (kcal) 59,
  • Fat, total (g) 3,
  • chol. (mg) 3,
  • sat. fat (g) 1,
  • carb. (g) 7,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 0,
  • sugar (g) 3,
  • pro. (g) 1,
  • vit. A (IU) 146,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 34,
  • Potassium (mg) 21,
  • calcium (mg) 0,
  • iron (mg) 0,
  • Other Carb () 1,
  • Fat () 1,
  • Mark as Free Exchange () 0,
  • Carb Choice () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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