Ingredients
1/2 cup butter, softened3 ounces cream cheese, softened1-1/2 cups confectioners’ sugar1 large egg, room temperature3 teaspoons grated lemon zest1-1/2 teaspoons vanilla extract1 to 2 drops green food coloring2-1/2 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt1/2 cup finely chopped pistachios60 shelled pistachios (about 1/3 cup)
Preparation
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.
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.
Preheat oven to 375°. Unwrap and cut crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Press a whole pistachio into the center of each cookie.
Bake 7-9 minutes or until edges are lightly browned. Remove from pans to wire racks to cool.
