Saint Patricks Pistachio Cookies Recipes
ST. PATRICK'S DAY PISTACHIO CUPCAKES
"On St. Patrick's Day our family gets together for a special dinner and other festivities," explains Susan Frantz of Pittsburgh, Pennsylvania. "Green is dominant in most of the food we serve, so these cupcakes tinted with pistachio pudding mix are a perfect addition.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients until combined. Fold in chocolate chips. , Fill foil or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired.
Nutrition Facts : Calories 270 calories, Fat 12g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 245mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
ST. PATRICK'S DAY PISTACHIO COOKIES
Make and share this St. Patrick's Day Pistachio Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 53 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°; lightly grease (or line with parchment paper) two baking sheets.
- In a bowl, beat the butter, sugar, oil, water, egg, pudding mix, vanilla, salt, and baking powder together until smooth.
- Add in the flour and nuts; beat until everything is well combined; the dough will be stiff.
- Roll or scoop the dough into chestnut-sized balls; roll them in granulated sugar, if desired and place them on the prepared baking sheets, leaving a 1-2 inch space between.
- Press the cookies down gently with the bottom of a drinking glass, dipped in sugar if necessary to prevent sticking.
- Bake for 15 minutes, until they are just barely beginning to brown around the edges and are golden brown on the bottom.
- Remove them from the oven and transfer to a rack to cool completely.
Nutrition Facts : Calories 57, Fat 3.4, SaturatedFat 1.3, Cholesterol 8.6, Sodium 30.5, Carbohydrate 5.8, Fiber 0.2, Sugar 2, Protein 0.9
PISTACHIO CREAM CHEESE COOKIES
My son-in-law is a big fan of pistachios. He looks forward to these buttery cookies at holiday time, but I make them for him more than just once a year. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat butter, cream cheese and confectioners' sugar until blended. Beat in egg, lemon zest, vanilla and food coloring. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half; shape each into a 7-1/2-in.-long roll. Roll in chopped pistachios. Wrap and refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap and cut crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Press a whole pistachio into the center of each cookie., Bake 7-9 minutes or until edges are lightly browned. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 61 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., Beat the butter, sugar, and vegetable oil in a bowl until combined, then add water and egg, beating until smooth.
- The mixture will look curdled at first, but will become creamy as you beat., Add the pudding mix, pistachio flavor, salt, and baking powder, beating until smooth; the mixture will turn a lovely pastel green., Stir in the flour and nuts., Drop the dough by the tablespoonful — (a tablespoon cookie scoop works well here) —onto the prepared baking sheets, leaving about 2" between cookies., Flatten the cookies, if desired, using a fork, the flat bottom of a drinking glass, or the end of the pusher from your food processor.
- If you don't flatten the cookies, they'll bake up in softly flattened mounds; they're lovely either way., Bake the cookies for 15 minutes, until they're starting to brown on the bottom.
- Remove them from the oven, and cool right on the pans., Store, well -covered, for up to 5 days.
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