Dive into the delightful world of baking with these Pistachio Cookies, where creamy butter meets the unique taste of pistachio, enriched with almond essence and speckled with cheerful bits of maraschino cherries.
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Pistachio Cookies Recipe
Dive into the delightful world of baking with these Pistachio Cookies, where creamy butter meets the unique taste of pistachio, enriched with almond essence and speckled with cheerful bits of maraschino cherries.
Ingredients
Scale
- 1 cupbutter, softened
- ½ cuppowdered sugar, plus more for sprinkling on top
- 1package (3.4 oz) instant pistachio pudding mix
- 1 ⅔ cupsall-purpose flour
- 1 ½ teaspoonsalmond extract
- ½ cupmaraschino cherries, chopped finely
Instructions
- Preheatovento 350°F (175°C) and line a baking sheet withparchment paper.
- In a large bowl, cream together the butter and powdered sugar until smooth.
- Mix in the pistachio pudding mix and almond extract until well blended.
- Gradually mix in the flour until just combined.
- Fold in the chopped maraschino cherries.
- Form the dough into 1-tablespoon balls and place on the prepared baking sheet. Flatten slightly.
- Bake for 10-12 minutes, until just set. Do not overbake.
- Cool on the baking sheet for a few minutes before transferring to awire rack. Sprinkle with powdered sugar while warm.
Notes
For a less sticky dough, refrigerate for 30 minutes prior to shaping.
Substitute almond extract with vanilla if preferred due to nut allergies.
Ensure cookies are stored in an airtight container to maintain freshness.
Nutrition
- Calories: Approx. 140
- Sugar: 7g
- Fat: 8g
- Carbohydrates: 15g
- Protein: 1g
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