Pistachio Pudding Cookies
Pistachio Pudding Cookies takes about 20 minutes from beginning to end. For 24 cents per serving, you get a hor d'oeuvre that serves 36. One portion of this dish contains roughly 2g of protein, 6g of fat, and a total of 130 calories. It is brought to you by Sugar Dish Me. 32 people were impressed by this recipe. A mixture of vanilla, green food coloring, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 9%, this dish is very bad (but still fixable). Similar recipes include Pistachio Pudding Cookies, Cranberry Pistachio Pudding Cookies, and Pistachio Pudding Cookies and a Jo Tote Giveaway.
Servings: 36
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1¾ cups all purpose flour
2 teaspoons baking powder
1 egg
¾ cup granulated sugar
2-3 drops green food coloring (optional)
1 (3 ounce) package pistachio instant pudding mix
¾ cup packed light brown sugar
1½ cups shelled chopped pistachios
½ teaspoon salt
¾ cup unsalted butter, softened
1 tablespoon vanilla
Equipment:
bowl
oven
baking sheet
Cooking instruction summary:
Preheat the oven to 375.In a large bowl beat together the butter and sugars until fluffy. Add the vanilla and egg and beat until just combined.Mix in the flour, pudding mix, baking powder, and salt. Continue mixing until the dough *just* comes together.Stir in the chopped pistachios and the food coloring until the color is distributed evenly.About a tablespoon at a time, portion the dough out onto an ungreased baking sheet, spacing the cookies about 2" apart.Bake for 9-11 mins (10 is always perfect for me). Your cookies might look slightly under-cooked - it's ok!!! They are done. Over baking takes away the chewy texture.Let them cool for a few minutes before removing to a rack to cool completely.
Step by step:
1. Preheat the oven to 375.In a large bowl beat together the butter and sugars until fluffy.
2. Add the vanilla and egg and beat until just combined.
3. Mix in the flour, pudding mix, baking powder, and salt. Continue mixing until the dough *just* comes together.Stir in the chopped pistachios and the food coloring until the color is distributed evenly.About a tablespoon at a time, portion the dough out onto an ungreased baking sheet, spacing the cookies about 2" apart.
4. Bake for 9-11 mins (10 is always perfect for me). Your cookies might look slightly under-cooked - it's ok!!! They are done. Over baking takes away the chewy texture.
5. Let them cool for a few minutes before removing to a rack to cool completely.
Nutrition Information:
covered percent of daily need
