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Pistachio Cream Cheese Cookies


These buttery cookies are a festive green color for the holidays. 

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


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.

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.

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.

Bake 7-9 minutes or until edges are lightly browned. Remove from pans to wire racks to cool.