Recipe for Pistachio Cookies

Recipe for Pistachio Cookies

Home When I eat them, they melt in my mouth! That’s what a Christmas cookie is all about!

Experience a delicious culinary twist with our pistachio cookies, a unique twist on the classic sugar cookie.These delights combine the rich, nutty essence of pistachios and the sweet, tangy note of maraschino cherries, creating a cookie that is not only visually stunning with its red and green flecks, but also outstanding in

taste. The secret to its tender, moist texture lies in the use of an instant pistachio pudding mix, a nod to the long tradition of using pudding mixes in baking to enhance flavor and texture. Perfect for the holidays or as a whimsical addition to your
cookie collection, these cookies will delight you.

Serving Suggestions:

Pistachio Cookies are a great addition to any dessert with their bright colors and festive flavors. They harmonize wonderfully with a frothy cappuccino or a glass of cold milk.When entertaining, pair them with vanilla ice cream or along with a fruit bowl to complement their rich sweetness. For a special touch, package them in a decorative tin as a homemade gift or enjoy them as a fun afternoon snack. No matter the occasion, these cookies are sure to leave an unforgettable impression.

Pistachio Cookies Recipe

Ingredients:

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 (3.4 oz) package instant Pistachio pudding mix

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

1/2 cup maraschino cherries finely chopped

Extra sugar for rolling out cookies

Instructions:

Preheat the oven to 175° Preheat C (350°F) and line a baking sheet with parchment paper.In a large bowl, cream together the butter and sugar until light and fluffy.
Add egg and vanilla extract.

In another bowl, stir together flour, pistachio pudding mix, baking powder and salt.
Gradually add the dry ingredients alternately with the milk to the wet mixture, starting and ending with the flour mixture.
Carefully fold in the chopped maraschino cherries.Scoop out the dough by tablespoonfuls, form into balls and roll each one in additional sugar.

Place the dough balls 5 cm apart on the prepared baking tray.
Bake for 10-12 minutes until the edges are lightly golden.
Allow to cool on the baking sheet before transferring to a wire rack.