By Sandy in Houston on January 30, 2006
Photo by Deb's Recipes
Photo by Deb's Recipes
"This recipe was printed in an advertising flyer for a local realtor. My neighbor brought some over after she made them and they were pretty dang tasty. These would make great cookies for St. Patrick's Day."
Serving Size: 1 (687 g)
Servings Per Recipe: 1
"These little gems are truly addicting! I made them for St. Patrick's day this year and within 24 my fiance and I had gobbled up the entire patch. I didn't have any almond extract so I subbed vanilla and they still were great. Very subtle flavor that leaves you wanting more. Thanks so much."
"This are so incredibly yummy! I experimented a bit. I only have a 2 tbs scoop so the first batched I cooked were a bit too big and underdone in the center, however the underdone center was like a pudding middle so they were still great. I didn't add food coloring (didn't have any) but the cookies came out green anyway (plenty of coloring in the Aldi-brand pistachio pudding). I noticed the sugar browned slightly during baking, and while essential to the taste (dough isn't very sweet), it didn't make a very pretty green cookie. I made these for Christmas so the last batch I made into thumbprint cookies using cherry preserves. They were the best and pretty too!"
"These were good! I made them for St. Patrick's Day using greem colored sugar to roll them in. They are nice and soft. The flavor kind of reminds me of spritz cookies. A keeper!"
"A friend of mine had found this recipe while looking for Irish recipes for St.Patricks day. So I went over and watched her make them. They were supper easy and so very mmmmm delicious. I will definately be making these for St. Patties day at my house. I think I might even put a merachino cherry on top. Thanks for sharring Sandy of Houston"
"These were so simple to make and so tasty to eat fresh out of the oven. I will certianly make them again! Thanks."
"These were a hit. I make cookies every week for friends and family. This was like a sugar cookie, with a hint of pistachio. Very mild and very lovely. I used my standard cookie scoop that I use on most of my cookies - it's 1 tablespoon, and the cookies were perfect. Golden brown on the bottom, pretty green on the outside and cooked completely on the inside. Thank you for the recipe, I may try it with other flavors of pudding. This is a keeper!"
"I am not crazy about this cookie. I didn't think they looked very nice, certainly not as pretty at the picture. The taste was okay, nothing special. Also, you need to make sure you make them no bigger than a walnut or they are raw inside. I don't think I will make these again, but thanks so much for posting the recipe. Happy Holidays."
"Scrumptious! A wonderfully crisp outside and a delicate inside that melts away on the tongue. I loved the pistachio/almond flavors, delightful combination. They looked pretty christmasy too, with their sparkly sugared outside. I will make these again, for sure!"
"I had my doubts while making it but WOW are they ever good!! My 2 1/2 year old and I had had fun making them and I have to cut her off because she keeps asking for more and more AND keeps taking bites of mine. These were super good, thank you for posting this."
"I really liked these cookies. I did accidently mix the sugar in, instead of saving it to roll in, but still tasted fine. I also mixed in some small green sprinkles. With 3 drops of dye, mine were darker than in Deb's picture, but they acuratly show the texture. I relaly like the idea of making lemon (poppyseed) varieites of these cookies!"
"We loved the delicate melt-in-your mouth texture and yummy pistachio taste of these cookies! The recipe yielded three dozen (36) cookies. I think using instant pudding mix in the dough is a fun idea that would likely work well with other pudding flavors such as lemon or butterscotch ~ Thanks for the inspiration and for a great St. Patrick's day treat! "