Lemon Pistachio Slice-and-Bake Cookies

These nutty lemon crisps will be a hit with everyone on your gift list. Be sure to save a few for Santa.

SERVINGS: about 54 cookies

CARB GRAMS PER SERVING: 7

Rated :

by 1person

peacenique says:

I bet these would be awesome with macadamia nuts!

Nutrition Facts Per Serving:

Servings: about 54 cookies
Calories59
Total Fat (g)3
Saturated Fat (g)1
Monounsaturated Fat (g)1
Polyunsaturated Fat (g)1
Cholesterol (mg)3
Sodium (mg)34
Carbohydrate (g)7
Total Sugar (g)3
Protein (g)1
Iron (DV%)2

Diabetic Exchanges

Other Carbohydrates (d.e.).5
Fat (d.e.).5

1/2	cup60% to 70% tub-style vegetable oil spread
1/3	cupbutter, softened
3/4	cupsugar or sugar substitute blend* equivalent to 3/4 cup sugar
1/8	teaspoonsalt
1/4	cuprefrigerated or frozen egg product, thawed, or 1 egg
1/2	teaspoonvanilla
2-1/4	cupsall-purpose flour
1	teaspoonfinely shredded lemon peel
1/2	cupfinely chopped lightly salted dry roasted pistachio nuts
	Lemon Icing (optional)

1. In a large bowl, combine vegetable oil spread and butter; beat with an electric mixer on medium speed until mixed. Beat in sugar and salt until well mixed. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the lemon peel.

2. Divide dough in half. Shape each dough portion into an 8-inch-long log. Sprinkle half of the pistachio nuts on a sheet of waxed paper. Roll one log in the nuts to coat. Repeat with remaining nuts and log. Wrap logs in plastic wrap. Chill about 2 hours or until firm enough to slice.

3. Preheat oven to 350°F. If necessary, reshape logs to make them round. Cut logs crosswise into 1/4-inch-thick slices. Place slices 1 inch apart on ungreased cookie sheets.

4. Bake for 8 to 10 minutes or just until edges are firm and tops are set. Cool on cookie sheets for 1 minute. Transfer cookies to a wire rack; cool completely.

5. If desired, drizzle cookies with Lemon Icing. Let stand until icing is set.

6. *Sugar Substitutes: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar.

7. Lemon Icing: In a medium bowl, stir together 1-1/2 cups powdered sugar, 1/4 teaspoon finely shredded lemon peel, and enough fat-free milk (2 to 3 tablespoons) to make drizzling consistency.