Best 3 Saint Patricks Pistachio Cookies Recipes

ST. PATRICK'S DAY PISTACHIO CUPCAKES

Steps:

• In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients until combined. Fold in chocolate chips. , Fill foil or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired.

ST. PATRICK'S DAY PISTACHIO COOKIES

Steps:

• Preheat oven to 350°; lightly grease (or line with parchment paper) two baking sheets.
• In a bowl, beat the butter, sugar, oil, water, egg, pudding mix, vanilla, salt, and baking powder together until smooth.
• Add in the flour and nuts; beat until everything is well combined; the dough will be stiff.
• Roll or scoop the dough into chestnut-sized balls; roll them in granulated sugar, if desired and place them on the prepared baking sheets, leaving a 1-2 inch space between.
• Press the cookies down gently with the bottom of a drinking glass, dipped in sugar if necessary to prevent sticking.
• Bake for 15 minutes, until they are just barely beginning to brown around the edges and are golden brown on the bottom.
• Remove them from the oven and transfer to a rack to cool completely.

PISTACHIO CREAM CHEESE COOKIES

Steps:

• In a large bowl, beat butter, cream cheese and confectioners' sugar until blended. Beat in egg, lemon zest, vanilla and food coloring. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half; shape each into a 7-1/2-in.-long roll. Roll in chopped pistachios. Wrap and refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap and cut crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Press a whole pistachio into the center of each cookie., Bake 7-9 minutes or until edges are lightly browned. Remove from pans to wire racks to cool.