Pistachio Cookies Recipe - Chef Fun Kitchen

Pistachio Cookies Recipe

I like these little cookies.  Gary’s side of the circle of relatives makes them each 12 months at Christmas.  i love how they’re fats and plumpy.  i like how they’re kinda cakey and bready.  i really like the glaze.  i like the faded, 50’s antique green coloration of them.  i love the occasional crunch from the nuts.

I’ll say it again. i really like these COOKIES!  In fact, 365 days at Christmas, any form of self discipline went out the window.  We had so many of these that every time I went into the kitchen i might consume one.  due to the fact that I’d misplaced manage, I decided my solution became to put the cookies inside the freezer (did I mention they freeze properly when they’re cooked?!) thinking that could deter me.

Pistachio Cookies Recipe

Well….it didn’t.  I’d simply open up the freezer and consume one frozen.  I’m genuinely embarrassing myself here….  What can i say?  I’m human.  i've moments of weak point, even supposing a second is extra like a week!

This recipe makes a whole lot of cookies.  Like I cited in advance, you could put these awful boys in a freezer zip bag and save for more than one months once they’ve been baked.  Then simply grasp a few cookies as you need them and POOF! on the spot dessert or gift.  you could also freeze the dough.

Pistachio Cookies Recipe


  • 1 cup Crisco shortening
  • 2 cups sugar
  • 4 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 7 cups flour (you may need more)
  • 1 cup milk
  • 1 box instant pistachio pudding mix
  • 5 tsps. baking powder
  • 1 cup chopped nuts of choice (I used ½ cup each walnuts and pistachios)
  • 10 drops green food coloring

Icing Glaze:

  • 2½ cups powdered sugar
  • 3 Tbsps. butter, melted
  • 3 Tbsps. milk
  • 1 tsp. vanilla or almond extract


  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.


  1. Mix glaze ingredients together in a large bowl and spoon over each baked cookie. Allow to set 45 minutes.

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