I hope you enjoyed this pistachio cookies recipe! These cookies are the best! If you do decide to dip some cookies, place them on a separate dish and stick them in the freezer for 5 – 10 minutes to set the chocolate. (It takes my microwave three rounds, or 1 minute 30 seconds, to melt the chocolate completely.) Once melted, dip some of the cookies in the chocolate. I heat them for 30 seconds at a time, checking and stirring after each round. Melt 1/2 cup of bittersweet chocolate chips in a microwave. PinĪren’t they so cute? I love these little balls of happiness. Wait 5 minutes before removing from cookie sheet to a wire rack. They should be a little soft to the touch and slightly browned on the edges. Take a medium cookie scoop and scoop the batter into balls and place them on cookie sheets (16 balls per sheet). (C) Pin Step fiveĪdd the dry ingredients – a box of pistachio pudding mix, flour, baking powder and salt. Add egg and vanilla and mix until creamy. Place sugar, butter and cream cheese in a stand mixer. Gather the ingredients – softened butter, block of cream cheese, sugar and an egg. Preheat oven to 350 degrees Fahrenheit Step two These cookies freeze really well and can be eaten within a few minutes of taking them out of the freezer.People like them both ways, but I always like giving them a choice. I like to dip some of these cookies in melted chocolate.These pistachio cookies take longer to bake than the average cookie, so be patient as the outside will be a little crispy with a soft inside.If you can’t find unsalted, one of my readers, Dawn, told me she rinsed the salt off the pistachios and let them dry out overnight! Thanks for the tip Dawn. Use raw, unsalted pistachios as you don’t want a salty cookie.After placing butter into mixing bowl, cut into pats with a butter knife for easier mixing.No need to take the cream cheese out prior to making the cookies as it is soft already.I usually take the butter out the night before (unless it’s summertime).
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