St. Patrick’s Day Pistachio Cookies

The King Arthur Flour Cookie Companion

• Ready In: 1 hr 15 mins
• Yields: 53 cookies

Ingredients

• 1⁄2 cup unsalted butter
• 1⁄2 cup sugar
• 1⁄4 cup  vegetable oil
• 1⁄4 cup water
• 1  large egg
• 2 (3 1/2ounce) packages instant pistachio pudding mix
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon salt
• 1  teaspoon baking powder
• 2  cups unbleached all-purpose flour
• 1⁄2-2⁄3 cup  chopped pistachio nut
•  granulated sugar

Directions

1. Preheat oven to 350°; lightly grease (or line with parchment paper) two baking sheets.
2. In a bowl, beat the butter, sugar, oil, water, egg, pudding mix, vanilla, salt, and baking powder together until smooth.
3. Add in the flour and nuts; beat until everything is well combined; the dough will be stiff.
4. Roll or scoop the dough into chestnut-sized balls; roll them in granulated sugar, if desired and place them on the prepared baking sheets, leaving a 1-2 inch space between.
5. Press the cookies down gently with the bottom of a drinking glass, dipped in sugar if necessary to prevent sticking.
6. Bake for 15 minutes, until they are just barely beginning to brown around the edges and are golden brown on the bottom.
7. Remove them from the oven and transfer to a rack to cool completely.