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by Caitlin Saniga

The pistachio pudding mix gives these cookies a hint of green. Perfect for Christmas!

  • 3 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 small package (3.4 ounces) pistachio-flavored instant pudding mix
  • 1 cup granulated sugar
  • 1 cup unsalted butter, room temperature
  • 2 large eggs
  • 2 tablespoons milk
  • 1 teaspoons pure vanilla extract
  • 1/4 cup toasted pecans, coarsely chopped (Or maybe pistachios? Seems obvious.)
  • 3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Prepare two large baking sheets: Lightly grease with shortening, or line with parchment paper or a non-stick baking mat.

In a medium mixing bowl, combine flour, baking powder, salt and pudding mix; whisk together to mix. Set aside.

In a large bowl of an electric mixer, combine sugar and butter; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Stir in milk and vanilla. Add sifted flour mixture; stir until mixed. Add nuts and chocolate chips; stir to mix.

Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 10 to 15 minutes or just until  cookies are set and edges are very lightly browned. Remove cookies from baking sheets with a spatula and place on a wire cooling rack to cool.

Makes about 5 dozen cookies.

Recipe adapted from: The Baking Pan

Photo: Caitlin Saniga

*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.

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