Pistachio Pudding Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 3/4 cup Brown sugar, packed light
  • 2 drops Food coloring, green
  • 3/4 cup Granulated sugar
  • 1 (3 ounce package Pistachio instant pudding mix
  • 1/2 tsp Salt
  • 1 tbsp Vanilla

• Nuts & Seeds

  • 1 1/2 cups Pistachios

• Dairy

  • 3/4 cup Butter, unsalted

Found on sugardishme.com

Description

Ingredients

• ¾ cup unsalted butter, softened
• ¾ cup packed light brown sugar
• ¾ cup granulated sugar
• 1 tablespoon vanilla
• 1 egg
• 1¾ cups all purpose flour
• 1 (3 ounce) package pistachio instant pudding mix
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1½ cups shelled chopped pistachios
• 2-3 drops green food coloring (optional)

Directions

• Preheat the oven to 375.
• In a large bowl beat together the butter and sugars until fluffy. Add the vanilla and egg and beat until just combined.
• Mix in the flour, pudding mix, baking powder, and salt. Continue mixing until the dough *just* comes together.
• Stir in the chopped pistachios and the food coloring until the color is distributed evenly.
• About a tablespoon at a time, portion the dough out onto an ungreased baking sheet, spacing the cookies about 2 apart.
• Bake for 9-11 mins (10 is always perfect for me). Your cookies might look slightly under-cooked - its ok!!! They are done. Over baking takes away the chewy texture.
• Let them cool for a few minutes before removing to a rack to cool completely.