Welcome to the second of our 14 Days of Cookies blog series! On April 1st ABW Appliances will be hosting our 4th annual Kelly’s Cookie Challenge, a cookie baking competition with the goal of raising money for charity.
This year we are thrilled to be partnering with the King Arthur Flour company. Starting this year the OFFICAL flour of Kelly’s Cookie Challenge! All of the recipes featured in this blog series is provided courtesy of King Arthur Flour. Enjoy!
For more incredible recipes please visit the recipe section of the King Arthur Flour website. You can buy their fantastic book, The King Arthur Flour Cookie Companion, along with many other books, baking supplies, and kitchen tools at their online store. Check them out!
St. Pat's Pistachio Cookies
- 1/2cupbutter8 tablespoons
- 1/2cupgranulated sugar
- 1/4cupvegetable oil
- 1large egg
- 2packages pistachio instant pudding mix3.4-oz. each
- 1/8teaspoonpistachio flavor or 1 teaspoon vanilla extract
- 1teaspoonbaking powder
- 2cupsKing Arthur Unbleached All-Purpose Flour
- 1/2to 2/3 cup chopped pistachios
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
- Beat the butter, sugar, and vegetable oil in a bowl until combined, then add water and egg, beating until smooth. The mixture will look curdled at first, but will become creamy as you beat.
- Add the pudding mix, pistachio flavor, salt, and baking powder, beating until smooth; the mixture will turn a lovely pastel green.
- Stir in the flour and nuts.
- Drop the dough by the tablespoonful — (a tablespoon cookie scoop works well here) —onto the prepared baking sheets, leaving about 2" between cookies.
- Flatten the cookies, if desired, using a fork, the flat bottom of a drinking glass, or the end of the pusher from your food processor. If you don't flatten the cookies, they'll bake up in softly flattened mounds; they're lovely either way.
- Bake the cookies for 15 minutes, until they're starting to brown on the bottom. Remove them from the oven, and cool right on the pans.
- Store, well -covered, for up to 5 days. Freeze for up to a month.