I remember growing up, my dad would always would make Pistachio pudding. The instant Jell-O kind. I know he can’t be the only one that likes it or it wouldn’t still be available but I’ve never found anyone else that eats it. And it’s yummy. Go figure.
Anyway…my son is flying out to visit his grandparents today. It’s his first time flying alone and he will be gone for a whole week. Without me. AND…he will be gone on his 17th birthday. Sniff. Sniff.
I decided I needed to send something with him for my parents and when I found this recipe I knew it would be perfect for my dad. And my mom would enjoy it too.
I used salted and roasted pistachio so I opted to skip the course salt added on top and it was just fine. In fact, I’m thinking if I had added the extra salt on top with the salted nuts, it would be too much. At least I know my parents would think they were too salty.
I have tweaked the recipe a little so this is how I made mine. I think they are a perfect addition to a Christmas cookie platter. They are a light shade of green which looks very festive.
- 1 c. unsalted butter, room temperature
- 1/2 c. brown sugar
- 1/2 c. white granulated sugar
- 2 eggs
- 3/4 t. vanilla
- 2 c. all-purpose flour
- 2 t. baking soda
- 1 box Jell-O instant Pistachio pudding mix
- 1 c. shelled, roasted and salted, pistachios
- Preheat oven to 325 degrees.
- Cream together the butter and sugars until light and fluffy.
- Add one egg at at time, beating after each addition.
- Add vanilla extract.
- In a separate bowl, combine the flour, baking soda and the pudding mix. Add to creamed mixture.
- Fold in the pistachios.
- Spoon teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes. Cookies are done as soon as the edges start to brown.
- Allow to cool for a few minutes before transferring to a cooling rack.
This is being shared at: 2nd Annual Virtual Cookie Exchange,