Recipe: Yummy Pistachio Cookies

Pistachio Cookies. In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, one at a time, beating well after each addition. This recipe was published in Treasury of Holiday Cookies, one of those cook booklets you get at the grocery. It caught my attention due to the pistachio farm that we frequent in NM. I haven't made this as yet, but plan to for the holidays.

The recipe in the book calls for ¼ cup freshly ground nutmeg; however, I felt that might be a tad overpowering. Adapted from my Snowball Cookies, these soft and crumbly Pistachio Cookies are made from REAL pistachios and topped with brown butter icing. Soft, sweet pistachio flavored cookies with amazing flavor and texture. You can cook Pistachio Cookies using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pistachio Cookies

1. You need 4 tbsp of Pistachio Powder.
2. It's 1/2 Cup of Powdered Sugar.
3. It's 1/2 Cup of Molten Butter.
4. You need 3/4 Cup of Maida.
5. Prepare 1 tbsp of Semolina.
6. You need 1 tsp of Baking Powder.
7. It's 1/2 tsp of Elaichi Powder.
8. Prepare 5 drops of Pistachio Essence.

Decided to make my own and came across this recipe. Mine didn't turn out as pretty as bd.weld's picture, but they sure are tasty! I didn't melt the butter, just used room temperature butter. . . and I also chilled the dough for a couple of hours before scooping with my small cookie scoop. Place these cookies on a prepared cookie baking tray and flatten them slightly.

Pistachio Cookies instructions

1. Firstly take all ingredients.
2. Now take 3 tbsp Pista Powder,Maida,semolina,elaichi powder and baking powder. Mix this.
3. Now take the sugar and molten butter and mix this well till it becomes smooth for around 5 minutes..
4. Now add the dry ingredients mixture to this butter and sugar mixture alongside the pistachio essence and make a smooth dough..
5. Now using a wrap paper,wrap the dough and leave in the fridge for 15 minutes..
6. Now remove from and using your hands,make a round shape and spread the remaining Pistachio powder over it and press with a fork to leave an impression.Leave these cookies on butter paper.Now in a preheated oven for 15-20 minutes bake these cookies..
7. Once they begin to become golden brown from the bottom,they are ready! Remove and let it cool down. Store in an airpack container..

Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; mix well. Soft and chewy Pistachio Cookies are one of our family's favorites.