I first tried these cookies at a cookie exchange I did for the women's group at church. And they were great, like I couldn't stop eating them, but the recipe was not being shared. But I thought I could replicate it, and I think I did a pretty good job! If you know who I am talking about keep this on the DL!
Ingredients
1 Cup Butter
3/4 Cup brown sugar
2 eggs
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 1/4 Cup all purpose flour
3/4 teaspoon baking soda
1 package Pistachio instant Pudding mix ( NOT sugar free)
1 Cup finely chopped pistachios or pecans (I did half and half)
Green food color to brighten the color
2 Cups Confectionary sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3-4 Tablespoons milk
Prepare the filling. Beat together the butter and sugar on high speed, about 2 minutes. Stir in the vanilla and almond extracts and slowly add the milk (you may not use all of the milk—just use enough to get the filling nice, thick and smooth). Mix until combined and smooth. Spoon or pipe the filling into the cooled cookies. Place the cookies on a rack or waxed paper to glaze.
Prepare the glaze. In the microwave or over low heat, melt the chocolate and shortening. Stir frequently until smooth. Make sure that you do not scorch the chocolate. Drizzle the glaze over the cookies in a very thin stream, crossing back and forth.
2 1/4 Cup all purpose flour
3/4 teaspoon baking soda
1 package Pistachio instant Pudding mix ( NOT sugar free)
1 Cup finely chopped pistachios or pecans (I did half and half)
Green food color to brighten the color
Filling
2 Tablespoons Butter2 Cups Confectionary sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3-4 Tablespoons milk
Glaze
3/4 Cup semi-sweet chocolate chips1 Tablespoon shorteningDirections:
In a medium sized bowl mix together your flour, baking soda, and pudding mix. Cream the butter and sugar, then add the eggs one at a time along with the food coloring, and extracts. Add the dry to the wet and well combined. Cover in plastic wrap and place in the fridge for at least 2 hours.Pre heat the oven to 375 degreesRoll into 1-1 1/2 inch balls. Then roll into the chopped pistachios, or pecans, I did half and half. Place each cookie ball on to a un-greased baking sheet and bake for about 10 minutes (just keep an eye on them). The bottoms might be slightly browned, but will not taste burnt. Transfer cookies to cooling rack.Prepare the filling. Beat together the butter and sugar on high speed, about 2 minutes. Stir in the vanilla and almond extracts and slowly add the milk (you may not use all of the milk—just use enough to get the filling nice, thick and smooth). Mix until combined and smooth. Spoon or pipe the filling into the cooled cookies. Place the cookies on a rack or waxed paper to glaze.
Prepare the glaze. In the microwave or over low heat, melt the chocolate and shortening. Stir frequently until smooth. Make sure that you do not scorch the chocolate. Drizzle the glaze over the cookies in a very thin stream, crossing back and forth.
Store in an air tight container. Makes about 4 dozen
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