A not-too-sweet cookie, perfect with a coffee or an afternoon tea and small enough you don’t feel guilty about having more than one. Mmm. I’m guessing this recipe could work with almonds as well, substituting the pistachios with almonds and vanilla flavor with almond flavor. I may just have to try that. Oooh, the possibilities… maybe even a citrus cookie – lemon or orange flavor rolled in sugared or candied citrus peels. Or, a kid version… perhaps, rolled in chocolate or butterscotch chips (or maybe that would turn into a melted, sticky mess.)
Pistachio-Cream Cheese Sugar Cookies
adapted from Better Homes & Gardens All Time Favorites 2012
1/2 cup butter, softened
1 3 ounce pkg cream cheese, softened
1 cup powdered sugar
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
2 1/2 cups flour
2 tsp finely shredded citrus peel (optional – I didn’t add)
1/2 cup finely chopped lightly salted pistachio nuts
Combine butter and cream cheese and beat with an electric mixer on medium to high for 30 seconds. Add powdered sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla. Add flour and beat or use mixing spoon to combine all of the flour. If desired, add the citrus peel.
Divide dough in half. Shape each half into a 7-8 inch long roll (1 1/2 inches in diameter). Roll each cookie roll into chopped pistachios. Wrap each roll in plastic wrap. Chill about an hour until dough is firm enough to slice.
Preheat oven to 375 degrees. Cut rolls into 1/4 inch slices. Place 1 inch apart on ungreased cookie sheet.
Bake for 7 to 9 minutes or until edges are lightly browned. Transfer to a wire rack; cool. Makes 44 cookies.