Pistachio Cream Cheese Cookies

These cookies use pistachios two ways: rolled on the edges of the dough and then baked for a crisp bite and one large nut in the center. Would it be too much to eat this with pistashio ice cream?

Pile these high on a green-inspired plate like this one from Richard Ginori for your St. Patrick’s Day party

Prep: 30 min.

Bake: 10 min

YIELD: 5 dozen cookies

Ingredients

1/2 cup butter, softened
3 ounces cream cheese, softened
1-1/2 cups confectioners' sugar
1 large egg, room temperature
3 teaspoons grated lemon zest
1-1/2 teaspoons vanilla extract
1 to 2 drops green food coloring (mine have 2 drops)
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped pistachios
60 shelled pistachios (about 1/3 cup)

Directions

1. In a large bowl, beat butter, cream cheese and confectioners' sugar until blended. Beat in egg, lemon zest, vanilla and food coloring. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
2. Divide dough in half; shape each into a 7-1/2-in.-long roll. Roll in chopped pistachios. Wrap and refrigerate 2 hours or until firm.
3. Preheat oven to 375°. Unwrap and cut crosswise into 1/4-in. slices. Place 1 in. apart on non-greased baking sheets or parchment paper. Press a whole pistachio into the center of each cookie.
4. Bake 7-9 minutes or until edges are lightly browned. Remove from pans to wire racks to cool.

Recipe courtesy of Taste of Home