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Pistachio Cookies

"Easy - It Starts With a Box of Pudding (Shhh - our secret!)"

pistachio cookies

These pistachio cookies have been in my recipe book for 20+ years. This is one of those Italian cookie recipes that doesn't start off so traditional. These are such easy to make cookies because... brace yourself - here's the secret ingredient - they use pistachio instant pudding.

My oldest daughter, Natalie used to have me make these for holidays or when she was coming home. So, I pretty much said "yes" anytime she asked.

If you don't want to use pistachios - that's OK. Pecans will work fine. And they are cheaper. There's other ideas and a substitution section below.

I usually make these cookies during the holiday season. But using different cookie cutter can make them be an-any-occasion-cookie. If this wasn't the type of pistachio dessert recipe you were looking for - I do have a pistachio cake recipe . And while you are here check out my home page of Italian Dessert Recipes .

Thanks for stopping by! And happy baking ~

Owner and Creator of Italian Dessert Recipes

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Pistachio Cookies

YIELD: 1 single layer 8 or 9 inch cake

Ingredients

* 3 sticks of butter!

* 2 packages of pistachio instant pudding

* 2 1/4 Cups flour

* 2/3 cup chopped pistachios (see substitution below)

* (colored sugar as an option to press or roll in)

Procedure

* Preheat oven to 350 degrees

* Let butter come to room temperature

* Cream the butter with the pudding

* Stir in the flour and nuts.

* Roll into SMALL balls

* Flatten with a glass dipped in the colored sugar

- or -

* Flatten with a glass dipped in colored and cut with a shaped cookie cutter.

* Bake for


What can I substitute for the pistachios?

I have used pecans. And I have used walnuts. They come out great either way. They will still taste like pistachio cookies because of the pudding.


Is it ok to use margarine?

I'm definitely NOT a margarine lover for anything. I may only have half a dozen Italian Dessert Recipes that use it. And I think maybe one or two are in my Italian Cookie Recipes where it's permissible. With that being said - you "could" use maybe half margarine in this recipe. But the flavor really is better with butter.

Back to the top of the pistachio cookies.


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