Recipe: Pistachio and Poppy Seed Slices (slice-and-bake cookies)

PISTACHIO AND POPPY SEED SLICES

"Poppy seed flecked cookies get a rim of chopped pistachios in these slice-and-bake cookies."

1/2 cup shortening
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice or nutmeg
1 egg
3 tablespoons milk
2 teaspoons finely shredded lime peel
1 teaspoon vanilla
3 cups all-purpose flour
1 1/2 teaspoons poppy seeds
2 tablespoons milk
2/3 cup finely chopped pistachio nuts*

In a large bowl, beat shortening and butter with electric mixer 30 seconds. Add granulated sugar, brown sugar, baking soda, salt and allspice. Beat until combined, scraping sides of bowl occasionally. Beat in egg, 3 tablespoons milk, lime peel and vanilla until combined. Beat in as much of the flour as you can with the mixer.

Stir in poppy seeds and any remaining flour with a wooden spoon*. Divide dough in half. Shape into two 7-inch-long rolls. Chill in refrigerator for 4 to 24 hours.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F. Grease cookie sheets.

Reshape roll if needed. Brush rolls with 2 tablespoons milk. Roll in the nuts. Cut the rolls of cookie dough into 1/4-inch slices. Place 1-inch apart on prepared cookie sheets.

Bake in a 375 degree F oven 8 minutes or until edges are lightly browned. Transfer to a wire rack to cool.

*VARIATION:
If you like, stir pistachios into dough instead of rolling dough in nuts.

Makes about 60 cookies
Source: contributed by Better Homes and Gardens to Midwest Living Magazine, December 2004