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.