Pistachio Cookes

Name: Pistachio Cookes
Ingredients: 1 cup Crisco shortening; 2 cups sugar; 4 eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 7 cups flour (you may need more); 1 cup milk; 1 (3 1/2 ounce) box instant pistachio pudding mix; 5 teaspoons baking powder; 1 cup chopped nuts, of choice (I use all pistachios, but some will use walnuts and pistachios); 10 drops green food coloring; 2 12 cups powdered sugar; 3 tablespoons butter, melted; 3 tablespoons milk (may need a little more or less depending on consistency of glaze); 1 teaspoon vanilla or 1 teaspoon almond extract

15 ingredients

9 steps

Ingredients

1 cup Crisco shortening
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
7 cups flour (you may need more)
1 cup milk
1 (3 1/2 ounce) box instant pistachio pudding mix
5 teaspoons baking powder
1 cup chopped nuts, of choice (I use all pistachios, but some will use walnuts and pistachios)
10 drops green food coloring
2 12 cups powdered sugar
3 tablespoons butter, melted
3 tablespoons milk (may need a little more or less depending on consistency of glaze)
1 teaspoon vanilla or 1 teaspoon almond extract

Directions

1

Preheat oven to 350 degrees F.
2

Cream Crisco, sugar and eggs together.
3

Add remaining cake ingredients except the nuts to form a soft dough.
4

Sprinkle in nuts and knead them into the dough.
5

Pinch off chunks of dough and roll into ping pong size balls, placing them on a non stick cookie tray.
6

Bake 12-15 minutes.
7

Allow to cool completely before adding the glaze.
8

Mix glaze ingredients together in a large bowl and spoon over each baked cookie.
9

Allow to set 45 minutes.