Saturday, December 10, 2011

Cinnamon Pistachio Rolled Sugar Cookies

These simple, yet tasty cookies are reminescent of a shortbread cookie, but with a little pizzaz! The outsides are rolled in crushed pistachios and the tops are drizzled with white chocolate. They contain real butter (unusual for most of my recipes), but the cookies are fairly small, so they aren't too high in calories.  Stick to one or two and they can fit into a healthy eating plan! They store really well (you can freeze them for up to two months) and would make great Holiday cookies.  Give them with the recipe so your loved ones can see how easy and fun they are to make!

Cinnamon Pistachio Rolled Sugar Cookies
Makes 4 Dozen Cookies

1/2 cup butter, softened
3 oz light cream cheese, softened
1 cup powdered sugar
1/2 tsp baking powder
2.5 cups flour
1 egg
1 tsp vanilla extract
Pinch of salt
1 Tbsp lemon zest
1/2 cup pistachios, crushed
1/2 tsp cinnamon
1/4 cup white chocolate chips

In a large bowl, beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, baking powder and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in the flour and lemon zest.
Divide dough in half. Shape each half into a cylindrical roll about 1 1/2 inches in diameter. Place pistachio nuts on a sheet of waxed paper. Roll each roll in pistachio nuts and cinnamon. Cover and chill about 1 hour or until dough is firm enough to slice.
Preheat oven to 375 degrees. Cut each roll into 1/4- inch slices. Place slices 1 inch apart on an ungreased cookie sheet.
Bake for 7-9 minutes or until edges are light brown. Transfer to a wire rack and cool.  Melt white chocolate in a small bowl in the microwave for 2 minutes. Stir and microwave additional minute.  Drizzle over cookies.

*To zest a lemon... use a fine grater and grate the peel of a whole lemon. 

Nutrition Facts: 1 cookie
60 calories, 7 g carbohydrate, 3 g fat, 1 g protein, 13 mg sodium,

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