St Patricks Day Pistachio Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
• Puree avocado in the bowl of a food processor. Add butter and blend until creamy. Add applesauce, sugar, and milk; pulse to combine. Add egg; pulse until smooth. Add pudding mix, vanilla extract, baking powder, and salt; pulse until dough is smooth and pastel green.
• Place pistachio nuts in a resealable freezer bag and crush with a meat mallet. Add crushed pistachio nuts and flour to dough; pulse to combine.
• Drop tablespoons of dough 2 inches apart onto prepared baking sheets; flatten gently.
• Bake in the preheated oven until bottoms are beginning to brown, about 15 minutes. Remove from oven and cool on baking sheets, 5 to 10 minutes.

Steps:

• Preheat oven to 350°; lightly grease (or line with parchment paper) two baking sheets.
• In a bowl, beat the butter, sugar, oil, water, egg, pudding mix, vanilla, salt, and baking powder together until smooth.
• Add in the flour and nuts; beat until everything is well combined; the dough will be stiff.
• 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.
• Press the cookies down gently with the bottom of a drinking glass, dipped in sugar if necessary to prevent sticking.
• Bake for 15 minutes, until they are just barely beginning to brown around the edges and are golden brown on the bottom.
• Remove them from the oven and transfer to a rack to cool completely.

Steps:

• In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients until combined. Fold in chocolate chips. , Fill foil or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired.