CHEWY PISTACHIO COOKIES
Chewy Pistachio Cookies are a wonderful cookie recipe for anyone who loves pistachios! I adore the flavor of pistachios as well as the mild crunch they add to these cookies. I love the pale green color they bake to as well. I love making my Mint Chocolate Pudding Cookies, but these Chewy Pistachio Pudding Cookies are a great alternative for when you need a festive, green cookie. They�re perfect for the holidays as well as St. Patrick�s Day!
Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they�re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They�re sold in sizes that fit a 12�16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They�re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it�s one of my all-time used small appliances ever!
The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn�t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I�m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.)
Ingredients
Instructions
Recipe Notes
Yields 3.5 dozen cookies
thanks done share recipes to : https://butterwithasideofbread.com/chewy-pistachio-cookies/
Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they�re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They�re sold in sizes that fit a 12�16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They�re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it�s one of my all-time used small appliances ever!
The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn�t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I�m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.)
Ingredients
- 1 cup sugar
- 1/2 cup butter softened (1 stick)
- 1 egg
- 1/2 cup sour cream
- 1/4 cup milk
- 1 small box instant pistachio pudding mix 3.4 oz
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 cups all-purpose flour
- 2 cups white chocolate chips
- 1/2 cup shelled pistachios chopped
Instructions
- Cream together sugar and butter. Add egg, sour cream, milk and pudding mix.
- In a separate bowl, combine flour, salt & baking soda.
- Incorporate flour mixture into the pudding mixture and mix until well combined.
- Add in white chocolate chips and chopped pistachios. Mix until combined.
- Drop by rounded tablespoonfuls onto greased cookie sheet.
- Bake at 375 for 10 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack and enjoy! Yields 3.5 dozen cookies.
Recipe Notes
Yields 3.5 dozen cookies
thanks done share recipes to : https://butterwithasideofbread.com/chewy-pistachio-cookies/
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