Recipes and Cooking Lemon-Pistachio Slice-and-Bake Cookies Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 7, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Chill Time: 2 hrs Bake Time: 8 mins Total Time: 35 mins Servings: 54 Yield: 54 cookies Jump to Nutrition Facts Ingredients ½ cup 60% to 70% tub-style vegetable oil spread ⅓ cup butter, softened ¾ cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar ⅛ teaspoon salt ¼ cup refrigerated or frozen egg product, thawed, or 1 egg ½ teaspoon vanilla 2 ¼ cup all-purpose flour 1 teaspoon finely shredded lemon peel ½ cup finely chopped lightly salted dry roasted pistachio nuts Lemon Icing (optional) Lemon Icing 1 ½ cup powdered sugar ¼ teaspoon finely shredded lemon peel 2 tablespoon fat-free milk Directions 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. 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. Preheat oven to 350°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 lined with parchment paper. 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. If desired, drizzle cookies with Lemon Icing. Let stand until icing is set. *Sugar Substitutes: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar. Lemon Icing In a medium bowl, stir together powdered sugar, lemon peel, and enough fat-free milk (2 to 3 tablespoons) to make drizzling consistency. 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. Rate it Print Nutrition Facts (per serving) 59 Calories 3g Fat 7g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 54 Calories 59 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 3mg 1% Sodium 34mg 1% Total Carbohydrate 7g 3% Total Sugars 3g Protein 1g Iron 0.4mg 2% Potassium 21mg 0% Folate, total 12.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.