Pistachio Cream Cheese Cookies

• 1/2 cup butter, softened
• 3 ounce cream cheese, softened
• 1 1/2 cup confectioners' sugar
• 1 egg
• 3 teaspoon grated lemon peel
• 1 1/2 teaspoon vanilla extract
• 1 to 2 drops green food coloring
• 2 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup finely chopped pistachios
• 1/3 cup shelled pistachos

1. In a large bowl, beat butter, cream cheese, and confectioners' sugar until blended. Beat in egg, lemon peel, 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-inch-long roll. Roll in chopped pistachios. Wrap in plastic wrap. Refrigerate 2 hours or until firm.
3. Preheat oven to 375 degrees. Unwrap and cut crosswise into 1/4-inch slices. Place 1 inch apart on ungreased baking sheets. 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.