Saturday, December 19, 2015

Pistachio Cookies


1 stick margarine, softened
3 oz. cream cheese, softened
1 1/2 c. powdered sugar
1 egg
3 tsp. grated lemon peel
1 1/2 tsp. vanilla
2 drops green food coloring
2 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. finely chopped pistachios

Preheat the oven to 375 and line a baking sheet with parchment paper. In an electric mixer, cream the butter, cream cheese and powdered sugar together until smooth. Add in the egg, lemon peel, vanilla and green food coloring. Slowly add in the dry ingredients until the dough starts coming away from the mixing bowl. Place saran wrap on a work surface and sprinkle with the shopped pistachios. Divide the dough in half. Roll the dough into log shapes covering in the pistachios. Cover in the wrap and freeze for at least a half an hour. Cut into 1/4 inch slices and place on the prepared baking sheet. Bake for 7-9 minutes until the bottom is golden brown. Cool for one minute before transferring to a wire rack to cool fully.

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