Before we moved, a friend dropped off a plate of these cookies. Eric declared that they were probably his new favorite. I asked her for the recipe and what made me excited was the note at the bottom that said: this recipe makes a lot of cookies, approximately 90. What?! I wanted to give cookies to new neighbors who have been so friendly to us and I thought this would be a great one to share. And if the batch makes 90 then I'm set for us and everyone else.
Well. I know enough about cookie science that I should have known better when I read the recipe that is wasn't going to make 90 cookies. But still, I thought maybe I was wrong, that somehow those boxes of pistachio pudding would stretch the recipe to huge proportions. They didn't. This recipe makes a scant 4 dozen. But the cookies are yummy and we'll make them more often around here, especially around Christmas since they're the perfect color. I'm sure they'd be delicious with dried cranberries mixed in for holiday color.
Pistachio Pudding Cookies:
1/3 cup powdered sugar
1 tsp vanilla
1 bag milk chocolate chips
1 cup butter
2 small packages instant pistachio pudding
2 cups flour
Sift the pudding to remove the nuts. Cream sugar, butter, vanilla and egg. Add pudding, flour and chocolate chips. Mix together. Roll into 1-inch balls, flatten slightly.
Cook at 350 for 10-12 minutes. Cool completely, frost and glaze if desired.
1 1/2 cups powdered sugar
1 8 oz cream cheese
1/3 Tbls milk or cream
1 Tbls butter
1 tsp almond extract.
(or use pre-made cream cheese frosting)
Glaze with chocolate drizzle to make them extra fancy.
Notes: I used a half package of chocolate chips and 2 eggs and that worked. I think this frosting recipe would frost 90 cookies so maybe that's what the original author meant. I made my own frosting with 1/3 block of cream cheese and that was enough for one batch of cookies.