Pistachio Pecan Cookies

by Mary
(Atlanta, Georgia)

Pistachio Pecan Cookies

Pistachio Pecan Cookies

This is a simple for Pistachio Pecan Cookies and it's especially fun to make with the kids. My children always want to add the green food coloring and they also like to get their hands dirty by helping to roll the dough into balls before baking! I love having the help, plus they get to learn a little something about mixing, measuring and baking.

These cookies are great for the holidays and they make a perfect St. Patrick's Day treat.

We hope you enjoy them as much as we do.

Pistachio Pecan Cookies

  • 1/2 cup confectioners' sugar
  • 1/2 cup butter, softened
  • 1/2 cup oil
  • 1 teaspoon almond extract
  • 2 eggs
  • 1 package (3.5 ounces) instant pistachio pudding mix
  • 1 to 3 drops green food color, to reach desired level of "greenness"
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup chopped pecans
  • Sugar, for rolling

In a large mixing bowl, combine confectioners' sugar, butter, oil, almond extract, eggs, pistachio pudding mix and food color and mix well.

Add flour, baking soda, cream of tartar and salt and continue to beat until thoroughly combined.

Stir in pecans.

Cover dough with plastic wrap and refrigerate at least one hour - this will make the dough easier to roll.

When you're ready to prepare the cookies for baking, preheat oven to 375F degrees.

Roll dough into 1-inch balls and then roll in sugar to coat evenly.

Place sugar-coated balls onto ungreased baking sheets, spaced at least 2 inches apart.

Bake for 10 to 15 minutes, or until edges turn lightly golden brown.

Remove pan from oven and immediately transfer cookies to wire racks to cool completely.

This recipe makes about 4 1/2 dozen Pistachio Pecan Cookies.

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