Best 4 Pistachio Cream Cheese Cookies Recipes

PISTACHIO COOKIES

Steps:

• In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, one at a time, beating well after each addition. Beat in extract and food coloring. , Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour., Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing to wire racks. Store in an airtight container.

PISTACHIO CREAM CHEESE COOKIES

Steps:

• In a large bowl, beat butter, cream cheese and confectioners' sugar until blended. Beat in egg, lemon peel, vanilla and green food colouring.
• In a separate bowl, whisk flour, baking powder and salt. Gradually beat into creamed mixture.
• Divide dough in half. Shape each half into a 7-1/2 inch long roll. Roll in finely chopped pistachios. Wrap each roll in plastic wrap and refrigerate 2 hours or until firm.
• Preheat oven to 375 degrees. Unwrap and cut crosswise into 1/4 inch slices. Place one inch apart on an un-greased baking sheets. Press a whole pistachio into the centre of each cookie.
• Bake 9 minutes or until edges are slightly browned. Remove from pans to wire racks to cool.

PISTACHIO CREAM CHEESE FINGERS

Steps:

• In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla. Combine the flour, dry pudding mix, baking powder, and salt; stir into the creamed mixture. Cover dough, and refrigerate for at least one hour for easier handling.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Shape teaspoonfuls of dough into finger shapes, about 1 1/2 inches long. Place cookies on prepared cookie sheets.
• Bake for 9 to 12 minutes in the preheated oven, or until set and very lightly browned on bottoms. Cool completely on a wire rack.
• In small saucepan over low heat, melt together chocolate and shortening, stirring constantly until smooth and well blended. Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing.

PISTACHIO-CREAM CHEESE COOKIES

Steps:

• 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).
• 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.
• Heat oven to 375.
• Cut rolls into about 1/4 inch slices. Place 1 inch apart on an ungreased cookie sheet.
• Bake for 7 to 9 minutes or until edges are light brown. Transfer to wire racks to cook.
• Makes about 44 cookies.
• 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.