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St. Pat's Pistachio Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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St. Pat's Pistachio Cookies Recipe St. Pat's Pistachio Cookies Recipe

Green energy, green business practices... everything's going green these days! Luckily, most people don't eat green food, unless it's from the garden. Christmas cookies may offer a hint of green occasionally, but the real taste temptations are green pistachio cookies, the ideal St. Patrick's Day treat.

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At a glance

Prep
Bake
Total
Yield
about 32 cookies

Ingredients

Choose your measure:

  • 1/2 cup (8 tablespoons) butter
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1 large egg
  • 2 packages (3.4-oz. each) pistachio instant pudding mix, Jell-O brand preferred (See "tips", below.)
  • 1/8 teaspoon pistachio flavor or 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 to 2/3 cup chopped pistachios

Instructions

  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
  2. Beat the butter, sugar, and vegetable oil in a bowl until combined, then add water and egg, beating until smooth. The mixture will look curdled at first, but will become creamy as you beat.
  3. Add the pudding mix, pistachio flavor, salt, and baking powder, beating until smooth; the mixture will turn a lovely pastel green.
  4. Stir in the flour and nuts.
  5. Drop the dough by the tablespoonful — (a tablespoon cookie scoop works well here) —onto the prepared baking sheets, leaving about 2" between cookies.
  6. Flatten the cookies, if desired, using a fork, the flat bottom of a drinking glass, or the end of the pusher from your food processor. If you don't flatten the cookies, they'll bake up in softly flattened mounds; they're lovely either way.
  7. Bake the cookies for 15 minutes, until they're starting to brown on the bottom. Remove them from the oven, and cool right on the pans.
  8. Store, well -covered, for up to 5 days. Freeze for up to a month.