Pistachio Pudding Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 139kcal

Author: Lord Byron's Kitchen

Light and fluffy, soft and moist, Pistachio Pudding Cookies are a cookie-lover's dream; and they're green too so they're perfect for the holidays! Plus, they're made with cream cheese, so you know they'll stay soft and moist!

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Ingredients

1 cup butter, softened
8 ounces cream cheese, softened
3/4 cups sugar
2 drops green food colouring, optional
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 package Pistachio Pudding Mix
3/4 cup finely chopped pistachios

Instructions

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a Silicone baking mat. Set aside.
In a large mixing bowl, use a hand-held mixer to beat together the butter, cream cheese, sugar, and green food colouring until light and fluffy.
Add the egg and vanilla extract and beat until well incorporated.
Next, add the flour, baking powder, salt, and Pistachio Pudding Mix. Beat on low speed until just mixed into the butter mixture.
Using a wood spoon, stir in 1/2 cup of the pistachios.
Using a small ice cream scoop, portion the cookie dough into 1 tablespoon size portions. Roll into balls and place on the baking sheet, leaving 2 inches of space around each cookie.
Using the back of a fork, press a cross pattern into each cookie dough ball and flatten to 1/4 inch thick.
Sprinkle the remaining 1/4 cup of the chopped pistachios onto the top of each cookie.
Bake for 15 minutes or until cookies are slightly browned on the edges. Remove from oven and allow cookies to sit on the baking sheet for 5 minutes before removing to a cooling rack to finish cooling.

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