Pistachio Coconut Cookies
* 1 package (3 1/2 ozs.) pistachio flavor instant pudding and pie filling
* 2 eggs
* 3 tbsps. water
* 1 large white cake mix (2 layer size)
* 1/2 cup chopped pistachios
* 1/2 cup oil
* 1/2 cup flaked coconut
- Combine all ingredients in a bowl; blend well. Drop from teaspoon onto greased baking sheets. Bake at 350 degrees for 10 minutes, or till lightly browned around edges
Holiday Pistachio Cutouts
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
1/2 cup margarine (at least 80 percent vegetable
1/3 cup finely chopped pistachio nuts
1 tablespoon orange juice
1 cup sifted powdered sugar
1/4 teaspoon vanilla
1. Preheat oven to 325 degree F. In a medium mixing
bowl stir together flour and sugar. Using a pastry
cutter, cut in margarine until mixture resembles fine
crumbs and starts to cling. Stir in pistachios. Form
mixture into ball. Knead just until smooth. Wrap
dough. Chill for 1 hour or until easy to handle.
2. On a lightly floured surface roll the dough into a
10x6-inch rectangle. Cut the dough with decorative
2-inch cookie cutters or slice into thirty 2x1-inch
strips. Place cut shapes or strips 1 inch apart on an
ungreased cookie sheet.
3. Bake for 18 to 22 minutes or until bottoms are
lightly browned. Cool on sheet 5 minutes. Transfer to
wire rack; cool for 30 minutes.
4. In a medium mixing bowl combine powdered sugar,
orange juice, and vanilla. Stir in additional juice, 1
teaspoon at a time, until the icing reaches piping
consistency. If desired, tint a portion of the icing
with food coloring. Decorate cookies as desired with
icing. Store in a tightly covered container. Makes 30
Prep Time: 35 min.
1/3 cup butter, softened
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
4 teaspoons finely shredded lemon peel
2 cups all-purpose flour
1 1/2 cups unsalted pistachio nuts (6 ounces)
1 cup sifted powdered sugar
1 teaspoon finely shredded lemon peel
Milk or lemon juice
1. Line an extra-large cookie sheet or 2 cookie sheets
with parchment paper or lightly grease; set aside. In
a large mixing bowl beat butter with an electric mixer
on medium to high speed for 30 seconds. Add granulated
sugar, baking powder, and salt; beat until combined,
scraping sides of bowl occasionally. Beat in eggs and
vanilla until combined. Beat in the 4 teaspoons lemon
peel and as much of the flour as you can with the
mixer. Using a wooden spoon, stir in any remaining
flour and nuts.
2. On a lightly floured surface, divide dough into 3
equal portions. Shape each portion into an 8-inch-long
loaf. Flatten loaves to about 2-1/2 inches wide. Place
at least 3 inches apart on prepared cookie sheet(s).
3. Bake in a 375 degree F oven for 20 to 25 minutes or
until golden brown and tops are cracked. (Loaves will
spread slightly.) Cool on cookie sheet for 30 minutes.
4. Transfer loaves to a cutting board. Cut each loaf
diagonally into 1/2-inch slices. Place slices, cut
sides down, on the same parchment-lined cookie sheets.
Bake in a 325 degree F oven for 8 minutes. Turn slices
over and bake 8 to 10 minutes more or until dry and
crisp. Transfer to a wire rack; cool.
5. In a small mixing bowl stir together the powdered
sugar and 1 teaspoon finely shredded lemon peel. Stir
in enough milk or lemon juice (1 to 2 tablespoons) to
make icing of drizzling consistency. Dip ends of
cookies into icing or drizzle with icing. Makes 36.
Make-Ahead Tip: Bake and cool cookies as directed, but
do not dip in icing. Place in a freezer container or
bag and freeze up to 3 months. Thaw cookies about 15
minutes. Dip cookies into or drizzle with icing.
1 1/2 c. Bisquick
2 small pkgs. instant pudding mix (pistachio)
1/2 c. cooking oil
Combine ingredients and mix until dough forms a ball. Shape into balls and roll each one in sugar*. Place on ungreased baking sheet and flatten slightly with a fork.
Bake at 350 for 8 minutes &especially during holidays I like to roll them in the green sugar sprinkles