Pistachio Pudding Cookies
Intro: Pistachio Pudding Cookies
Tasty cookies with a subtle pistachio flavor.
1 cup butter, softened
3/4 cup light brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 (3.4 ounce) package instant pistachio pudding mix
1/2-2/3 cup chopped pistachios (make sure they are unsalted)
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1 teaspoon baking soda
The photos illustrate a halved recipe. Your proportions will be larger if you make the full recipe that yields about 4 dozen cookies.
1 cup butter, softened
3/4 cup light brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 (3.4 ounce) package instant pistachio pudding mix
1/2-2/3 cup chopped pistachios (make sure they are unsalted)
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1 teaspoon baking soda
The photos illustrate a halved recipe. Your proportions will be larger if you make the full recipe that yields about 4 dozen cookies.
STEP 1: Wet Mixing
1-2. I had to hand cream my butter and sugars, so photos 1-3 illustrate a solution. I grated cold butter and whipped the sugars into it with a fork. If you have a hand or stand mix, you can cream the butter conventionally.
3. Whip the egg into the creamed butter mixture.
4. Add the pudding mix, vanilla and chopped pistachios.
3. Whip the egg into the creamed butter mixture.
4. Add the pudding mix, vanilla and chopped pistachios.
STEP 2: Dry Mixing
1. Add the flour, baking soda, and salt and mix until the flour is incorporated.
2. Drop tablespoons of dough onto a greased cookie sheet and bake at 350 degrees F for 10 minutes or until the edges start to brown.
2. Drop tablespoons of dough onto a greased cookie sheet and bake at 350 degrees F for 10 minutes or until the edges start to brown.
STEP 3:
The cookies don't retain much of that awesome green batter color, but they taste great!
Comments
sleeping 11 years ago