Description
The “Pistachio Delight Cookies” recipe presents a delightful treat that combines the unique, nutty taste of pistachio with the creamy richness of butter, culminating in an irresistibly soft and flavorful delight. These cookies are excellent for various gatherings, from casual tea parties to festive holiday events. The addition of pistachio pudding mix not only enhances the flavor but also imparts a subtle green hue that makes these cookies visually attractive.
Ingredients
- 2 sticks (1 cup) of salted butter, softened
- 1 cup powdered sugar, divided
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 package (3.4 ounces) dry pistachio instant pudding mix
Step-by-step Directions
1. Preheat Oven
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking.
2. Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until the mixture is light and fluffy. Stir in the vanilla extract to integrate fully into the creamy base.
3. Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and dry pistachio pudding mix. Gradually add this dry mixture to the creamed butter mixture, stirring continuously until a consistent dough forms.
4. Chill Dough
Shape the dough into a ball, wrap it with wax paper, and refrigerate for 1 hour to firm up, which facilitates easier handling and shaping in later steps.
5. Shape Cookies
Once chilled, scoop out teaspoon-sized portions of the dough, form them into balls, and slightly flatten each. Arrange the shaped cookies on the prepared baking sheet, ensuring they have space to expand during baking.
6. Bake
Bake the cookies in the preheated oven for 6 to 9 minutes, or until you notice the edges turning a light golden color. After baking, allow the cookies to cool on the sheet for 3 to 5 minutes.
7. Coat with Sugar
Roll the still-warm cookies in the remaining powdered sugar to coat them evenly, then transfer to a wire rack to cool completely, allowing the sugar coat to set properly.
Servings & Preparation Time
This recipe yields approximately 24 cookies. Total preparation time including baking is about 1 hour and 30 minutes.
Tips for Storage & Reheating
- Storage: Store the completely cooled cookies in an airtight container at room temperature. They should remain fresh for up to a week.
- Reheating: To refresh the cookies, lightly warm them in an oven at 300°F (150°C) for a few minutes. Avoid microwave use to maintain the cookies’ texture.
Conclusion
The Pistachio Delight Cookies are a simple yet delicious recipe suitable for bakers of all levels. The use of pistachio pudding mix not only imparts a delightful flavor but also ensures the cookies have a moist, tender texture. Whether you’re making these for a special occasion or a cozy night in, Pistachio Delight Cookies promise to deliver joy and satisfaction in every bite. Try making a batch today and enjoy the unique taste of these exquisite homemade treats!
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Pistachio Delight Cookies
- Total Time: 1 hour and 30 minutes
- Yield: 24 cookies 1x
Description
The “Pistachio Delight Cookies” recipe presents a delightful treat that combines the unique, nutty taste of pistachio with the creamy richness of butter, culminating in an irresistibly soft and flavorful delight. These cookies are excellent for various gatherings, from casual tea parties to festive holiday events. The addition of pistachio pudding mix not only enhances the flavor but also imparts a subtle green hue that makes these cookies visually attractive.
Ingredients
- 2 sticks (1 cup) of salted butter, softened
- 1 cup powdered sugar, divided
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 package (3.4 ounces) dry pistachio instant pudding mix
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until the mixture is light and fluffy. Stir in the vanilla extract to integrate fully into the creamy base.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and dry pistachio pudding mix. Gradually add this dry mixture to the creamed butter mixture, stirring continuously until a consistent dough forms.
- Chill Dough: Shape the dough into a ball, wrap it with wax paper, and refrigerate for 1 hour to firm up, which facilitates easier handling and shaping in later steps.
- Shape Cookies: Once chilled, scoop out teaspoon-sized portions of the dough, form them into balls, and slightly flatten each. Arrange the shaped cookies on the prepared baking sheet, ensuring they have space to expand during baking.
- Bake: Bake the cookies in the preheated oven for 6 to 9 minutes, or until you notice the edges turning a light golden color. After baking, allow the cookies to cool on the sheet for 3 to 5 minutes.
- Coat with Sugar: Roll the still-warm cookies in the remaining powdered sugar to coat them evenly, then transfer to a wire rack to cool completely, allowing the sugar coat to set properly.