Pistachio Cookies

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tsp Almond extract
  • 5 tsp Baking powder
  • 1 cup Crisco shortening
  • 7 cups Flour
  • 10 drops Food coloring, green
  • 1 box Pistachio pudding mix, instant
  • 2 1/2 cups Powdered sugar
  • 2 cups Sugar
  • 1 tsp Vanilla extract
  • 1 tsp Vanilla or almond extract

• Nuts & Seeds

  • 1 cup Nuts

• Dairy

  • 3 tbsp Butter
  • 1 3/16 cup Milk

Found on thespicekitrecipes.com

Description

Ingredients

• 1 cup Crisco shortening
• 2 cups sugar
• 4 eggs
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 7 cups flour (you may need more)
• 1 cup milk
• 1 box instant pistachio pudding mix
• 5 tsps. baking powder
• 1 cup chopped nuts of choice (I used ½ cup each walnuts and pistachios)
• 10 drops green food coloring
• 2½ cups powdered sugar
• 3 Tbsps. butter, melted
• 3 Tbsps. milk
• 1 tsp. vanilla or almond extract

Directions

• Preheat oven to 350 degrees F.
• Cream Crisco, sugar and eggs together.
• Add remaining cake ingredients except the nuts to form a soft dough.
• Sprinkle in nuts and knead them into the dough.
• Pinch off chunks of dough and roll into ping pong size balls, placing them on a non stick cookie tray.
• Bake 12-15 minutes.
• Allow to cool completely before adding the glaze.
• Mix glaze ingredients together in a large bowl and spoon over each baked cookie. Allow to set 45 minutes.