Here is the recipe for Pistachio Cookies with more details:

par

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup granulated white sugar
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1 large egg, at room temperature
  • 1 large package (5.1 oz) or 2 small packages (3.4 oz each) instant pistachio pudding mix
  • 1 teaspoon vanilla extract
  • 1 teaspoon pistachio extract or almond extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour
  • Optional add-ins: 1/2 cup white chocolate chips, 1/2 cup chopped pistachios

For the drizzle:

  • 1/2 cup white chocolate chips or white candy coating, melted
  • Coarse sugar crystals, for sprinkling
  • Finely chopped pistachios, for sprinkling

Instructions:

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  3. Add the oil, water, egg, instant pudding mixes, vanilla extract, and pistachio (or almond) extract. Mix until well combined, scraping down the sides of the bowl as needed.
  4. In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. If desired, fold in white chocolate chips and/or chopped pistachios.
  6. Scoop the dough by rounded tablespoons and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
  7. Bake for 13-15 minutes, until the edges are lightly golden and the centers are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
  8. Once cooled, melt the white chocolate in the microwave or on a double boiler. Drizzle the melted chocolate over the cookies using a spoon or piping bag.
  9. Immediately sprinkle the cookies with sugar crystals and chopped pistachios before the chocolate sets.
  10. Allow the chocolate to harden completely before storing the cookies in an airtight container at room temperature for up to 1 week.

This recipe yields about 2 dozen delightfully soft and chewy pistachio-flavored cookies with a delicate crunch from the sugar crystals and chopped pistachios. The white chocolate drizzle adds an extra layer of sweetness and visual appeal. Enjoy them with a cold glass of milk or a hot cup of coffee or tea.

Laisser un commentaire