Lacey’s Pantry – March 2016

By Lacey Newlin

Pistachio Cookies
Serves: 2 dozen cookies

  • 1 ⅔ cups all purpose flour
  • (1) 3.4-ounce box instant pistachio pudding mix
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup light brown sugar
  • ¾ cup granulated sugar
  • ¾ cup unsalted butter, softened
  • 1 teaspoon clear vanilla extract
  • 1 egg, room temperature
  • 1 cup white chocolate chips
  • ½ cup chopped pistachios

Whisk together flour, pudding mix, baking soda and salt. Set aside. Cream sugars and butter together until light and fluffy. Add in egg and vanilla and beat until well blended. Gradually stir in dry ingredients. Fold in chocolate chips and pistachios.

Refrigerate dough for at least 30 minutes. Preheat oven to 325 degrees Fahrenheit. Line cookie sheet with parchment paper or lightly grease. Scoop out rounded tablespoons of cookie dough and place on prepared cookie sheet. Bake for 11-13 minutes or just until they are set. If you see any brown, pull them out. Remove from oven and let cool on baking sheet for several minutes before moving to a rack.