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These festive green pistachio cookies have become my holiday tradition for welcoming the Christmas season. With their vibrant color and rich, nutty flavor, they never fail to bring smiles to my family gatherings and become the star of any cookie exchange.
I discovered this recipe during a holiday baking marathon five years ago, and they've become the most requested treat in my household. My nieces now associate the appearance of these cookies with the official start of Christmas celebrations.
Ingredients
- Butter: softened creates that irresistible melt in your mouth texture
- Vegetable oil: keeps these cookies moist for days after baking
- Confectioners sugar: gives these a more delicate sweetness than granulated
- Large eggs: bind everything together and add richness
- Almond extract: complements the pistachio flavor beautifully
- Green food coloring: enhances the natural pistachio color look for gel colors for vibrant results
- All purpose flour: provides the perfect structure
- Instant pistachio pudding mix: infuses amazing flavor throughout and contributes to the color
- Baking soda: ensures proper rise and texture
- Cream of tartar: activates with the baking soda for the perfect lift
- Salt: balances the sweetness and enhances flavor
- Chopped pistachios: add wonderful texture and intensify the nutty flavor
- Green colored sugar: creates a sparkling festive finish that catches the light
Step-by-Step Instructions
- Cream the Base:
- Beat butter, oil and confectioners sugar until the mixture clumps together. This unusual method creates the perfect foundation for the cookies unique texture. Take your time here about 3 minutes of mixing for optimal results.
- Add the Wet Ingredients:
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. This prevents the batter from breaking and creates a smooth consistency. Then mix in the almond extract and food coloring until evenly distributed.
- Incorporate Dry Ingredients:
- Combine flour, pudding mix, baking soda, cream of tartar, and salt in a separate bowl, then gradually add to the wet mixture. Mix just until combined to avoid tough cookies. The dough will be somewhat soft but workable.
- Add Texture and Chill:
- Gently stir in the chopped pistachios until evenly distributed throughout the dough. Cover and refrigerate for a full hour. This chilling step is crucial for preventing spread during baking and developing flavor.
- Shape and Coat:
- Form the chilled dough into 1inch balls by rolling between your palms. Then roll each ball in green colored sugar until fully coated. The sugar adds a beautiful sparkle and sweet crunch to the exterior.
- Bake to Perfection:
- Place the cookies 2 inches apart on ungreased baking sheets. Bake at 375°F for exactly 7 to 9 minutes. Watch carefully as they should set but not brown. The cookies will look slightly underdone but will continue cooking on the hot sheet.
- Cool and Store:
- Let cookies rest on the baking sheet for exactly 1 minute before transferring to wire racks to cool completely. This brief rest helps them set without overcooking. Store in an airtight container to maintain freshness.
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The green color makes these particularly festive for Christmas, but I make them year round. My husband claims the flavor actually improves after sitting overnight, so I often bake them a day before serving for maximum pistachio flavor.
Make Ahead Magic
These cookies are perfect for advance preparation during busy holiday seasons. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. If frozen, thaw the dough in the refrigerator overnight before shaping and baking. You can also freeze the baked cookies for up to 2 months in airtight containers with parchment paper between layers.
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Flavor Variations
While the classic recipe is perfection, I've experimented with delicious variations over the years. Try adding white chocolate chips for extra sweetness, or substitute the almond extract with vanilla for a more traditional flavor profile. For chocolate lovers, drizzle cooled cookies with melted white or dark chocolate. During the holidays, I sometimes add 1/4 teaspoon of peppermint extract for a festive twist that complements the pistachio beautifully.
Serving Suggestions
These cookies pair wonderfully with hot beverages. Serve alongside a glass of cold milk for children or with coffee for adults. The slight saltiness from the pistachios makes them an excellent companion to sweet hot chocolate. For holiday gatherings, arrange them on a tiered plate alternating with chocolate cookies for a dramatic presentation. They also make beautiful gifts packaged in cellophane bags tied with red ribbon.
The History Behind The Green
Pistachio pudding cookies gained popularity in American households during the 1960s when instant pudding mixes became widely available. The vibrant green color made them especially popular during the holidays, though they were initially more associated with St. Patrick's Day celebrations. Today, these cookies represent nostalgic comfort food for many families who have passed down similar recipes through generations, each adding their own special touches.
Frequently Asked Questions
- → Can I use a different type of nut in this cookie?
Yes, you can substitute pistachios with chopped pecans, walnuts, or even almonds for a slightly different flavor and texture.
- → Do I need to use food coloring?
Food coloring is optional, but it gives the cookies their festive green appearance. You can omit it or use a natural green coloring if you prefer.
- → What does the pudding mix add to the cookies?
The instant pistachio pudding mix adds a rich pistachio flavor and contributes to the soft, chewy texture of the cookies.
- → How should I store the cookies to keep them fresh?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a tightly sealed container.
- → Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 2 days before baking. Let it sit at room temperature for 10 minutes before shaping.