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.
~Printable Version~
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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They sound so yummy Lynn1 I love everything pistachio :-) Hope you are having a great week.
ReplyDeleteI love how easy it is to change the flavors up in cookies and cakes with pudding mixes! These spritz cookies must taste amazing!
ReplyDeleteWow, had no idea you could make cookies with Jello! And they are adorable!! So clever Lynn!
ReplyDeleteToo cute!
ReplyDeleteThe cookies turned out so cute, Lynn, and I know I'd like the pistachio flavor. Cissy and I made shamrock spritz yesterday, using your white chocolate spritz recipe. I had to form stems on my shamrocks, as my disc doesn't have one, and Cissy's Kuhn Rikon set that I bought her for Christmas didn't have one, at all. I need to look into buying some more fun discs for us to use.
ReplyDeleteThese look great! As someone who just did battle with a cookie press, I can really appreciate your efforts here. Plus, the recipe sounds absolutely yummy, and they are perfect for St. Patrick’s Day. Great job!
ReplyDeleteHi Lynn,
ReplyDeleteI love your special Pistachio Pudding Spritz Cookies! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen
Adorable Lynn! I've never tried pistachio pudding before either :)
ReplyDeleteCongratulations!
ReplyDeleteYour post is featured on Full Plate Thursday this week, and will be pinned to our Features Board. Thanks so much for sharing it with us and enjoy your new Red Plate!
Miz Helen
Hi, do you have an estimate of how many cookies this recipe makes? I’m thinking of making them for a cookie swap party. First time using the cookie press! Thanks :)
ReplyDeleteHello, this recipe doesn't make as many cookies as traditional recipes that call for 2 1/4 or more cups of flour. I can only guess... Maybe 40 or so cookies? I wouldn't suggest this recipe if this is your first time using a cookie press, there's a chance a nut bit can get caught in the disc and that's not fun.
DeleteI'd use either the white chocolate recipe (which was very easy to work with) and dye it green or use sprinkles for color:
http://happierthanapiginmud.blogspot.com/2012/06/white-chocolate-spritz-cookies.html
Or stick with the old recipe that came with Mirro presses:
http://happierthanapiginmud.blogspot.com/2018/11/mr-grinch-spritz-cookies-and-original.html
I hope you have fun with your new press and your cookies turn out beautiful, Happy Holiday Baking:@)
Thank you so much, I appreciate the input and extra recipes! Happy Holidays :)
Delete