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Ingredients
1/2 cup butter, softened
1/2 cup vegetable oil
1/2 cup confectioners' sugar
2 large eggs, room temperature
1 teaspoon almond extract
1 to 3 drops green food coloring
2 cups all-purpose flour
1 package (3.4 ounces) instant pistachio pudding mix
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup chopped pistachios or pecans
1/2 cup green colored sugar
Directions
1. In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will
clump together). Add eggs, 1 at a time, beating well after each addition. Beat in extract
and food coloring.
2. Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to
creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour. Preheat oven to 375°.
3. Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets.
Bake for 7-9 minutes or until cookies are set. Cool for 1 minute before removing to wire
racks. Store in an airtight container.
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