Some of the nut bits in the pudding were a little too large to fit through the cookie press.
I'd either give the pudding a quick run through the food chopper before mixing your cookie dough
or take a minute to fish the larger nuts out with a fork. Any nuts left should not cause trouble.
or take a minute to fish the larger nuts out with a fork. Any nuts left should not cause trouble.
Better safe than cursing your cookies:@)
I decided the ingredients in pudding were similar to shortbread cookies and used that as the basis for this recipe.
3/4 C butter, softened
1/2 tsp vanilla
4 serving size box of Instant Pistachio Pudding, either run through food chopper or larger nuts sorted out
1/4 C powdered sugar
1 egg
1 1/4 C + 1 Tblsp A/P flour
- Beat butter, vanilla, pudding, powdered sugar and egg well.
- Mix in flour.
- Fill cookie press, form cookies on cool, ungreased cookie sheets.
- Decorate as desired.
- Bake at 375 degrees 11 minutes turning tray at 5 minutes or until lightly browned at edges.
- Allow to cool on baking sheet a minute, then transfer to wire rack to cool completely.
Enjoy a cookie and have a happy day:@)
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Full Plate Thursday
What to do Weekends
Meal Plan Monday