My husband doesn’t have a sweet tooth. I guess he’s lucky because I bake all of the time! But one thing he loves more than most anything I do bake are these pistachio cookies. He requests them all of the time! They are really thick, soft, and so good. They are easy and pretty too!
Pistachio cookiesPrint Recipe
- 1/2 Cup unsalted butter, room temperature (8 Tbsp)
- 1/2 Cup sugar, plus more for rolling
- 1/4 Cup canola oil
- 1/4 Cup water
- 1 egg
- 2 pkg pistachio instant pudding mix (3.4 ounce)
- 1 tsp almond extract
- 1/2 tsp salt
- 1 tsp baking powder
- 2 Cups flour
- 1/2 Cup chopped pistachio
Preheat oven to 350 degrees.
In a large bowl, using a mixer, beat together butter, 1/2 cup sugar, oil, water, egg, pudding mix, almond and salt until well combined.
Add baking powder, flour and pistachios and mix to combine.
Roll dough into 1-inch balls, roll in sugar and place onto cookie sheets.
Bake for about 12-15 minutes or until cookies are lightly browned around the edges.
Cool completely on cookie sheets.
Recipe adapted from King Arthur Flour Cookie Companion