Rating: 4.5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

This slice-and-bake cookie recipe includes the delicate flavors of pistachio and white chocolate and a zesty twist of citrus.

Source: Better Homes and Gardens


Recipe Summary test

35 mins
1 hr
36 mins
1 hr 71 mins
42 cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. In mixing bowl beat butter on medium to high 30 seconds. Add sugar and baking powder; beat until combined, scraping bowl. Beat in egg and vanilla. Add cornmeal and as much flour as you can with mixer. Stir in remaining flour, 1 cup nuts, and orange peel.

  • Shape dough in three 8x1-1/2-inch loaves. Place 4 inches apart on large ungreased cookie sheet; flatten slightly. Bake 20 minutes or until wooden pick inserted near center comes out clean. Cool on sheet 1 hour.

  • Reduce oven to 325 degrees F. On cutting board cut each loaf in 1/2-inch slices; return slices to cookie sheet. Bake 8 minutes. Turn cookies; bake 8 to 10 minutes more or until browned. Cool on racks.

  • In saucepan melt white chocolate and shortening. Dip cookies in melted chocolate, sprinkle with remaining nuts. Let set on parchment or waxed paper. Makes 42 cookies.


Store in airtight container in single layer at room temperature up to 3 days.


Nutrition facts are given per cookie.

Nutrition Facts

115 calories; fat 7g; cholesterol 14mg; saturated fat 3g; carbohydrates 13g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 5g; protein 2g; vitamin a 145.8IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 12.1mcg; sodium 37mg; potassium 63mg; calcium 20.2mg; iron 0.5mg.