SAINT PATRICK'S PISTACHIO COOKIES
These taste-tempting green pistachio cookies are the ideal Saint Patrick's Day treat! Two secret ingredients, avocado and applesauce, keep all the taste and texture!
Provided by Kate's Kitchen
Categories World Cuisine Recipes European UK and Ireland Irish
Time 35m
Yield 35
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
- Puree avocado in the bowl of a food processor. Add butter and blend until creamy. Add applesauce, sugar, and milk; pulse to combine. Add egg; pulse until smooth. Add pudding mix, vanilla extract, baking powder, and salt; pulse until dough is smooth and pastel green.
- Place pistachio nuts in a resealable freezer bag and crush with a meat mallet. Add crushed pistachio nuts and flour to dough; pulse to combine.
- Drop tablespoons of dough 2 inches apart onto prepared baking sheets; flatten gently.
- Bake in the preheated oven until bottoms are beginning to brown, about 15 minutes. Remove from oven and cool on baking sheets, 5 to 10 minutes.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 14.7 g, Cholesterol 8.8 mg, Fat 3.1 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 138.8 mg, Sugar 7.4 g
ST. PATRICK'S DAY PISTACHIO CUPCAKES
"On St. Patrick's Day our family gets together for a special dinner and other festivities," explains Susan Frantz of Pittsburgh, Pennsylvania. "Green is dominant in most of the food we serve, so these cupcakes tinted with pistachio pudding mix are a perfect addition.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 270 calories, Fat 12g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 245mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
PISTACHIO CREAM CHEESE COOKIES
My son-in-law is a big fan of pistachios. He looks forward to these buttery cookies at holiday time, but I make them for him more than just once a year. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 61 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
ST. PATRICK'S DAY PISTACHIO COOKIES
Make and share this St. Patrick's Day Pistachio Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 53 cookies
Number Of Ingredients 12
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.
Nutrition Facts : Calories 57, Fat 3.4, SaturatedFat 1.3, Cholesterol 8.6, Sodium 30.5, Carbohydrate 5.8, Fiber 0.2, Sugar 2, Protein 0.9
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- Divide cookie dough in half. Into one half mix in the pistachio pudding, chopped pistachio nuts and green food coloring. Shape into a small rectangle; wrap in plastic and refrigerate for 1 hour.
- Mix the cocoa powder and the brown sugar into the remaining dough. Shape into a small rectangle, wrap in plastic and refrigerate 1 hour.
- Roll out the pistachio dough between 2 sheets of waxed paper to a 12 x 8-inch rectangle. {Or as close as you can to that. I never seem to get mine into a rectangle. Oval was a better description! Even still, it worked!} Repeat with the chocolate dough. Remove top sheet of waxed paper from the chocolate dough. Remove the top sheet of waxed paper from the pistachio dough and place on top of the chocolate dough. Using your rolling pin, roll the doughs together lightly. You don’t want to merge them into one, just simply adhere them together a bit.
- Peel off the top sheet of waxed paper. Starting with a long side, roll up doughs, jelly-roll fashion, using the bottom waxed paper as a guide and removing paper as you roll. This was easier than I thought it’d be! Right when you start, make sure the whole long side of the dough tucks into itself tightly. Then just pull the wax paper, encouraging the dough to roll, tucking it it as needed. Wrap in the excess wax paper and refrigerate for 2 hours.
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- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., 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., Add the pudding mix, pistachio flavor, salt, and baking powder, beating until smooth; the mixture will turn a lovely pastel green., Stir in the flour and nuts., Drop the dough by the tablespoonful — (a tablespoon cookie scoop works well here) —onto the prepared baking sheets, leaving about 2" between cookies., 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.
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