Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

St. Patrick's Day: Pistachio Cookies




Source of Recipe


King Arthur Flour / PJ's Recipe


List of Ingredients




1/2 cup (4 ounces, 1 stick) butter
1/2 cup (3 1/2 ounces) granulated sugar
1/4 cup (1 3/4 ounces) vegetable oil
1/4 cup (2 ounces) water
1 large egg
2 packages (3.4-oz. each) pistachio instant pudding mix, Jell-O brand preferred*
1/8 teaspoon pistachio flavor OR 1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
2 cups King Arthur Unbleached All-Purpose Flour
1/2 to 2/3 cup 2 1/2 to (3 1/4 ounces) chopped pistachios


Recipe



*Jell-O gives the best color. Your cookies won’t be nearly as green if you use a store brand.


Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

Beat the butter, sugar, and vegetable oil in a bowl till combined, then add water and egg, beating until smooth. The mixture will look curdled at first, but will become creamy as you beat. Add the pudding mix, pistachio flavor, salt, and baking powder, beating until smooth; the mixture will turn a lovely pastel green. Stir in the flour and nuts.

Drop the dough by the tablespoonful (a tablespoon cookie scoop works well) onto the prepared baking sheets, leaving about 2" between cookies. Flatten the cookies, if desired, using a fork, the flat bottom of a drinking glass, or the end of the pusher from your food processor. If you don’t flatten the cookies, they’ll bake up in softly flattened mounds; they’re lovely either way.

Bake the cookies for 15 minutes, until they’re starting to brown on the bottom. Remove them from the oven, and cool right on the pans.

Yield: about 32 cookies.