Pistachio Cookies
These nutty cookies are made with Pistachio Pudding mix, just like the popular cake from the 1970's. I've added shredded coconut and roasted pistachios to the cookie dough.
Servings: 2 dozen
Equipment
- 1 stand or electric mixer
- 1 large baking sheet
Ingredients
- 3.4 ounces box of pistachio pudding mix
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups unsalted butter, room temperature
- 1/2 teaspoon almond extract
- 1/2 cup coconut flakes
- 1/2 cup roasted pistachios, chopped
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl, combine dry pudding mix, flour, baking soda and salt. Set aside. Using a stand mixer or electric mixer on low, beat together the softened butter and both sugars until creamed. Add the almond extract and the egg, beat until fluffy, about 3 minutes.
- Gradually add the dry ingredients to the mixing bowl, beating after each addition. Stir in the coconut flakes and chopped pistachios by hand.
- Using a 1 1/2 inch scoop, place balls of cookie dough on the prepared baking sheet at least two inches apart. Bake for 15 minutes, until cookies are set and slightly browned around the edges. Remove from the oven and allow the cookies to cool for 10 minutes.
- Remove to a wire rack. Allow cookies to cool completely.
- In a small bowl, beat 1 cup powdered sugar with 2 tablespoons of milk. Stir until smooth. Dip the tops of the cooled cookies in the glaze and return to the wire rack to dry. Recipe makes 24 cookies.
Notes
Why do you crinkle parchment paper?
This is a great little trick. Tear off the size sheet of parchment paper you need and wad it up in a ball. Crinkle it with your hands, then smooth it flat on your baking sheet. It will now stay in place without the edges rolling up. Simple and easy!