I am super excited to be doing my first guest post here on Polkadot Pretties! I am a new blogger that just started out in December 2012 so I am happy to be guest posting on another blog. I wanted to share a little about myself and my blog. I blog about my life. What do I mean? I post recipes, DIY projects and tips I do every day to make my household run. That’s right, my everyday life!
I wanted to share a recipe that looked pretty and green because St. Patty’s Day is right around the corner. I searched through my recipes and thought yum Pistachio Cookies. Now I am not going to lie, this is not my recipe. It’s my mother-in-laws and I think she got it from a Pillsbury Cookbook years ago. A very, very, very long time ago. Hehehe! She’s ancient. Don’t worry, she won’t be mad, I tell her that all the time.
Anyways, I can tell you this recipe is a favorite of ours. I always make 2 or 3 batches of these awesome cookies at Christmas. And when weddings roll around, I always get a phone call to make cookies and of course these are on the list.
Let’s get to it now…
Here is what you will need:
- 1 cup granulated white sugar
- 1 cup margarine or butter, room temperature
- 1 (8 oz) package cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 ( 3.4 oz) package instant pistachio pudding
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon shortening
Cream sugar, butter and cream cheese in large mixing bowl until creamy. Add vanilla and egg until just combined. In a separate bowl combine flour, pistachio pudding, baking powder and salt. Gradually add flour mixture to butter mixture beating well after each addition. Once all flour mixture has been added, cover mixing bowl with plastic wrap or lid and place in the refrigerator for at least 1 hour. I refrigerate my dough overnight. Once dough is chilled you can roll into about 1 tablespoon balls or pull a lazy man (this is what I do) and use a cookie scoop. Spray cookie sheet with non-stick spray and place the scooped dough onto sheet about 1 inch apart. If dough gets to soft and super sticky put back in refrigerator, until well chilled. Anyways, preheat oven to 350 degrees Fahrenheit. Bake cookies for about 9-12 minutes or until bottoms are a light brown. Place cookies on wire rack to cool completely. Once cookies are cooled completely, melt the chocolate chips and shortening in a bowl in the microwave about 35-50 seconds. Spoon chocolate mixture onto cookies by a flicking motion to create a splattered look. Let chocolate harden before serving.
Note: These cookies freeze well. Once chocolate is hardened toss into a Ziploc bad and freeze. I also place the cookies on a waxed paper lined cookie sheet before flicking the chocolate on them so that I can place them in the freezer to help the chocolate harden quicker.
I wanted to say my youngest son doesn’t like the chocolate on top of his so we leave a batch without it. Here is a picture of that too. They are delicious either way!
Kimberly @ Livingcleverly.com