I love these little cookies. Gary’s side of the family makes them every year at Christmas. I love how they’re fat and plumpy. I love how they’re kinda cakey and bready. I love the glaze. I love the pale, 50’s vintage green color of them. I love the occasional crunch from the nuts.
And now here’s my floating rack of pistachio cookies. It makes me a little dizzy to look at them.
I’ll say it again. I LOVE THESE COOKIES! In fact, one year at Christmas, any form of self discipline went out the window. We had so many of these that every time I went into the kitchen I would devour one. Since I’d lost control, I decided my solution was to put the cookies in the freezer (did I mention they freeze well after they’re cooked?!) thinking that would deter me. Well….it didn’t. I’d just open up the freezer and eat one frozen. I’m really embarrassing myself here…. What can I say? I’m human. I have moments of weakness, even if a moment is more like a week!
Gary making a pistachio cookie dough Christmas tree with his Christmas beer. Such a funny little man!
This recipe makes a lot of cookies. Like I mentioned earlier, you may put these bad boys in a freezer zip bag and store for a couple of months after they’ve been baked. Then just grab some cookies as you need them and POOF! instant dessert or gift. You may also freeze the dough.
- 1 cup Crisco shortening
- 2 cups sugar
- 4 eggs
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 7 cups flour (you may need more)
- 1 cup milk
- 1 box instant pistachio pudding mix
- 5 tsps. baking powder
- 1 cup chopped nuts of choice (I used ½ cup each walnuts and pistachios)
- 10 drops green food coloring
- 2½ cups powdered sugar
- 3 Tbsps. butter, melted
- 3 Tbsps. milk
- 1 tsp. vanilla or almond extract
- Preheat oven to 350 degrees F.
- Cream Crisco, sugar and eggs together.
- Add remaining cake ingredients except the nuts to form a soft dough.
- Sprinkle in nuts and knead them into the dough.
- Pinch off chunks of dough and roll into ping pong size balls, placing them on a non stick cookie tray.
- Bake 12-15 minutes.
- Allow to cool completely before adding the glaze.
- Mix glaze ingredients together in a large bowl and spoon over each baked cookie. Allow to set 45 minutes.
This look like it would be a terrific Christmas cookie. Maybe add a few sprinkles to the top of the icing???? Just a thought.
Absolutely, Nolita! You can put any sprinkles you want.
What size box of pudding do you use?
Use a 3.4 oz. box of instant pudding. I will update the recipe. Sorry about that!
Thanks! This sounds delish by the way
You’re welcome, and thank you!
I would like to make these and was wondering if it is okay to use Splenda for sugar?
Hi Heena,
Sorry I’m just now getting back to you. I just got in from a 2 day drive to TX from NY and communications on the road were limited. I have never made these with Splenda, but it’s my understanding you can sub Splenda for the same amount of sugar. I say go for it, and let me know how it works out!
At the risk of sounding really dumb… We don’t have to make the pudding before hand, right? Just dump the powder in?
Hi Chieri,
Good question! Just dump the pudding powder in. That’s it!
Do you glaze the cookies while they are still warm or wait until they’ve cooled down?
Hi Kim,
Great question! Wait until they cool so the glaze doesn’t run right off. Thank you. I will update the recipe.