Cookied Pistachio-orange rounds

By Floridaberry

Ingredients

• 4 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 cups unsalted butter, softened
• 3/4 cup softened cream cheese
• 1 1/4 cups sugar
• 1 tablespoon vanilla extract
• 1 1/4 teaspoons orange zest
• 1 tablespoon orange juice
• 2 1/2 cups finely chopped pistachios, divided

Preparation

Step 1

1. In a large bowl, whisk together the flour and salt; set aside. In a large bowl and using an electric mixer at medium speed, beat together the butter and cream cheese until light and fluffy, about 2 minutes. Mix in the sugar, vanilla, extract, orange zest, and orange juice.

2. Reduce mexer speed to low; add flour mixture, and mix until just combined. Stir in pistachios.

3. Transfer dough to a clean work surface, and divide in half. Shape each piece into an 8 1/2-inch long log, and wrap each log in parchment paper. Freeze until firm, about 30 minutes.

4. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper; set aside.

5. Remove 1 log from freezer; roll in finely chopped pistachios, coating completely. Cut log into 1/4 inch thick rounds, and transfer to prepared baking sheets.

6. Bake for 10 to 15 minutes, or until cookies are golden around edges. Transfer to wire racks to cool completely. Repeat with remaining dough, being sure baking sheets are completely cool before reusing.

Note: Instead of rolling dough into pistachos I just put them in the batter and baked them in the cookie.