Pistachio Pudding Cookies
These easy Pistachio Cookies are light green gems, super easy to prepare, roll and bake for any occasion. Soft and buttery with a touch of salty and sweet they pack a delicious bite. They melt in your mouth and are the perfect cookie for a Holiday gathering.
Servings 48 cookies
Ingredients
- 1 cup (227 grams) salted butter, softened
- 1 cup (100 grams) confectioners sugar, divided in half (for dusting after baked)
- 2 teaspoons clear vanilla extract*
- 1 3/4 cups (210 grams) all-purpose unbleached flour
- 1 3.4 oz package pistachio instant pudding mix
- 1 cup Whole or chopped pistachios optional
Instructions
- In a large bowl, with a stand or hand mixer cream butter until smooth. Add in 1/2 cup powdered sugar and beat until fluffy. Add in vanilla and mix until combined.
- In another bowl combine flour and dry pudding mix until combined. Gradually add flour mixture into butter mixture until it forms a dough
- Empty dough onto wax paper and form a ball. Wrap and refrigerate for 1 hour.
- Preheat oven to 350°
- Remove from the refrigerator and roll 1-inch balls with the chilled dough. Using your thumb or the back of a rounded measuring spoon make an indentation in the center of the cookies.
- Place whole or chopped pistachios in the center of the cookies, pressing down slightly so they take hold in the dough.
- Place on parchment lined baking sheet and bake in the 350° preheated oven for 6 to 9 minutes.
- Remove and let cool at least 20 minutes if dusting with powdered sugar.
Notes
- Prep time is approximate.
- Once completely cooled, cookies can be stored in an airtight container at room temperature for up to 5 days.
- To ensure they remain soft add an uncooked flour tortilla on the top and bottom of the cookies.