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Pistachio Cookies Recipe

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This wonderful cookie is always part of my holiday cookie treats. They are fun to make and everyone will be impress with how pretty the green coloring is.—Pat Habiger, Spearville, Kansas
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES: 36 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup vegetable oil
  • 1/2 cup confectioners' sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 to 3 drops green food coloring
  • 2 cups all-purpose flour
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup chopped pistachios or pecans
  • 1/2 cup green colored sugar

Nutritional Facts

1 cookie equals 117 calories, 7 g fat (2 g saturated fat), 18 mg cholesterol, 93 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, one at a time, beating well after each addition. Beat in extract and food coloring.
  2. Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour.
  3. Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute before removing to wire racks. Store in an airtight container. Yield: 3 dozen.
Originally published as Pistachio Cookies in Country Woman Christmas Annual 2008, p28

Nutritional Facts

1 cookie equals 117 calories, 7 g fat (2 g saturated fat), 18 mg cholesterol, 93 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Pistachio Cookies

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Nov. 19, 2012

My family loved this cookie. It was the perfect cookie to munch with coffee or milk. Rather than rolling to cookie dough in 1/2 cup colored sugar, I used 1/4 granulated sugar and mixed it with 1/4 cup green colored sugar. It came out perfect to us.

MY REVIEW
Reviewed Dec. 28, 2010

made these cookies for our annual cookie swap, and everyone raved about them! I didn't have green colored sugar on hand, but I dusted them with powdered sugar and they turned out wonderful. this is a keeper in my recipe collection.

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