Experience a delightful culinary twist with our Pistachio Cookies, a unique take on the classic sugar cookie. These treats incorporate the rich, nutty essence of pistachios and the sweet, tangy punch of maraschino cherries, creating a cookie that’s not only visually striking with its red and green flecks but also distinguished in taste. The secret to their moist and tender texture lies in the use of instant pistachio pudding mix, a nod to the long-standing tradition of incorporating pudding mixes in baking for enhanced flavor and texture. Perfect for holiday festivities or as a whimsical addition to your cookie collection, these cookies are sure to captivate.
Serving Suggestions:
Pistachio cookies, with their vibrant colors and festive flavors, are a superb addition to any dessert spread. They harmonize beautifully with a frothy cappuccino or a glass of cold milk. When hosting, pair them with vanilla ice cream or alongside a fruit platter to complement their rich sweetness. For a thoughtful touch, package them in a decorative tin as a homemade gift, or enjoy them as a playful afternoon snack. Whatever the occasion, these cookies are bound to leave an unforgettable impression.
Pistachio Cookie Recipe
Ingredients:
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (3.4 oz) package instant pistachio pudding mix
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/2 cup finely chopped maraschino cherries
Extra sugar for rolling cookies
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in the egg and vanilla extract.
In another bowl, whisk together flour, pistachio pudding mix, baking soda, and salt.
Gradually blend dry ingredients into the wet mix, alternating with milk, starting and ending with the flour mixture.
Fold in the chopped maraschino cherries gently.
Scoop dough by tablespoons, form into balls, and roll each in extra sugar.
Place dough balls on the prepared baking sheet, spaced 2 inches apart.
Bake for 10-12 minutes until edges are slightly golden.
Allow to cool on the baking sheet before transferring to a wire rack.