Pistachio Cookies Recipe

Hello, dear readers! From my kitchen to yours, I’m thrilled to share a recipe that has brightened many of my family gatherings and is sure to add a dash of color and a burst of flavor to your cookie repertoire. Let’s dive into the world of baking with these delightful Pistachio Cookies. They are anything but ordinary!

Introduction

Imagine a cookie that combines the rich, creamy texture of butter with the unique flavor of pistachio and a hint of almond, all speckled with cheerful bits of maraschino cherries. These Pistachio Cookies are just that! Perfect for any occasion, whether it’s a cozy tea time, a festive party, or just a special treat to brighten a regular day, these cookies promise to steal the show!

Ingredients

• 1 cup butter, softened
• ½ cup powdered sugar, plus more for sprinkling on top
• 1 package (3.4 oz) instant pistachio pudding mix
• 1 ⅔ cups all-purpose flour
• 1 ½ teaspoons almond extract
• ½ cup maraschino cherries, chopped finely

this Recipe

How to Make Pistachio Cookies

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep cookies from sticking.
2. Mix the butter and powdered sugar in a large bowl until creamy. This is the perfect time to let your electric mixer do the work and create a smooth, fluffy base for your cookies.
3. Incorporate the pudding mix and almond extract into the butter mixture. The almond extract adds that subtle depth of flavor that pairs wonderfully with pistachio.
4. Gradually add the flour, mixing until just combined. The dough will be thick and soft, easy to handle, and just right for folding in those beautiful cherries.
5. Fold in the chopped maraschino cherries, distributing them evenly through the dough. Their sweet touch is like hidden jewels in these cookies!
6. Shape the dough into balls, about 1 tablespoon each, and place them on the prepared baking sheet. Flatten them slightly with the back of a spoon or your hand.
7. Bake for 10-12 minutes until they are set and just beginning to brown. Remember, we want them soft, not crispy!
8. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Sprinkle with powdered sugar while they are still warm for that extra touch of sweetness.

Helpful Tips

• Chill the dough for about 30 minutes before baking if you find it too sticky to handle. This makes shaping the cookies easier and helps keep them from spreading too much in the oven.
• Do not overbake to ensure that these cookies stay wonderfully soft and tender.

Substitutions/Variations

• Nut allergies? Replace almond extract with vanilla extract to avoid nut-related concerns but still enjoy a delightful flavor.
• Vegan-friendly? Use plant-based butter and a suitable egg-free pudding mix to cater to dietary preferences.

Frequently Asked Questions

Q: Can I use fresh pistachios instead of pudding mix? A: While fresh pistachios can be used in the dough for an added crunch, the pudding mix primarily contributes to the moisture and flavor profile of these cookies. If omitting, you may need to adjust sweetness and color.

Q: How long do these cookies stay fresh? A: Stored in an airtight container, these cookies will keep for up to a week at room temperature. They’re perfect for making ahead!

Storage Instructions

To keep your Pistachio Cookies fresh and delicious, store them in an airtight container at room temperature. They will last for about a week if you can resist not finishing them all in one sitting!

More Relevant Recipes

If you loved these Pistachio Cookies, here are a few more recipes to try:

• Snickerdoodle Cheesecake Bars
• Strawberry Kiss Cookies
• Peanut Butter Cowboy Cookies

Thank you for joining me in the joy of baking these delightful Pistachio Cookies. Isn’t it wonderful how a few simple ingredients come together to create something so delicious? Happy baking, and remember, the kitchen is the heart of the home!

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