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Pistachio-Cream Cheese Cookies

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“I stumbled onto this recipe at the grocery store and had to make them for my daughter (who has a special love for shortbreads and sugar cookies). It's not what I call a 'dunking' cookie but it managed to find a place in my holiday collection this year.”
44 cookies

Ingredients Nutrition


  1. In a large bowl beat butter and cream cheese on medium speed for about 30 seconds. Add powdered sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Add peel and as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (if needed).
  2. Divide the dough into halves. Shapes each half into a roll about 1 1/2 inch in diameter. Place pistachio nuts on a piece of wax or parchement paper. Roll each dough roll in pistachio nuts. Wrap each roll in plastic wrap or wax paper. Chill for about an hour or until dough is firm enough to slice.
  3. Heat oven to 375.
  4. Cut rolls into about 1/4 inch slices. Place 1 inch apart on an ungreased cookie sheet.
  5. Bake for 7 to 9 minutes or until edges are light brown. Transfer to wire racks to cook.
  6. Makes about 44 cookies.
  7. Uncooked dough can be frozen for up to 2 months. Baked cookies can be stored between layers of waxed paper in an airtight container at room temperature for 2-3 days or frozen for up to 3 months.

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