It’s no secret that I love love love to bake. I don’t need a reason to bake, but if I did, Christmas sure is a good one. Because, when I think of Christmas, I think of cookies. Well, Santa and presents and cookies.
I also love going to cookie swaps because it’s a great way to get a bunch of cookies without having to make a million different kinds of cookies all by yourself. (What’s a cookie swap? Check out this post but ignore all the grammar errors 🙂 ) This year I was invited to two different cookie swaps. When I’m invited to the same swap year after year I feel the pressure to make a new type of cookie. This year I don’t have that problem! I haven’t been invited to either of these swaps before, so I was excited to make one of my all time favorite cookies. In fact, I’ve shared this recipe before, but when I switched over to my own domain, the pictures got lost in the shuffle. So…here we go again with the BEST pistachio cookie recipe EVER. I promise you will NOT be disappointed with these.
2 1/4 c. unsifted all purpose flour
1 tsp. baking soda
1 c. butter, well softened
1/4 c. granulated white sugar
3/4 c. light brown sugar
1/2 tsp. vanilla
1 tsp. almond extract
1 (4 oz.) pkg. pistachio instant pudding (used dry)
2/3 cup chopped pistachios
6-7 drops green food coloring
1.Preheat the oven to 375.
2. Mix flour and baking soda in medium bowl.
3. Combine butter, both sugars, both extracts and instant pudding powder in large mixing bowl. Beat until smooth.
4. Beat in eggs, one at a time.
5. Gradually stir in flour mixture. Stir in nuts. Batter will be stiff; if needed, mix a bit more with floured hands or a wooden spoon.
6. Cover bowl and chill for about 30 min so they are easier to shape. Using a teaspoon, form dough into balls and then flatten a bit.
7. Place 2″ apart on ungreased cookie sheets. Bake at 375 degrees for 8 to 10 minutes. Do not overbake.
8. If desired, drizzle with confectioners sugar icing mixed with a few drops green food coloring or melted chocolate.
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