The best delicious Pistachio Pudding Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pistachio Pudding Cookies recipe today!
Hello my friends, this Pistachio Pudding Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Pistachio Pudding Cookies is amazingly delicious, and addictive, everyone will be asking for more Pistachio Pudding Cookies.
What Makes This Pistachio Pudding Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pistachio Pudding Cookies.
Ready to make this Pistachio Pudding Cookies Recipe? Let’s do it!
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2 1/4 c Unsifted all-purpose flour
1 ts Baking soda
1 c Butter or margarine,
-well-softened
1/4 c White sugar
3/4 c Brownulated light brown
-sugar (I used regular brown
-sugar, just used a little
-less than 3/4 cup)
1/2 ts Vanilla
1/2 ts Almond extract
1 pk (4-oz) pistachio instant
-pudding mix
2 Eggs
1 pk (12-oz) butterscotch morsels
1 c Chopped walnuts
Mix flour and baking soda in medium bowl. Combine butter or margarine, both
sugars, both extracts and instant pudding mix in large mixing bowl. Beat
until smooth. Beat in eggs, 1 at a time. Gradually stir in flour mixure.
Stir in morsels and nuts. Batter will be very stiff; mix well with floured
hands. cover bowl and chill a few hours or overnight for easier shaping.
(my note: the batter is stiff enough to not even chill it, though I did.
The cookies just might spread a bit more). Form into smooth balls by
teaspoonfuls. Place 2 inches apart on ungreased cookie sheets. Bake at 375
for 8-
10 minutes. Do not overbake.
If desired, drizzle with confectioners sugar icing mixed with a few drops
of green food coloring, if desired.
My note: They were great without the icing too 🙂
Yields
1 Servings
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