Saint Patrick's Pistachio Cookies Popular Recipes

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Saint Patrick's Pistachio Cookies

"These taste-tempting inexperienced pistachio cookies are the ideal Saint Patrick's Day treat! Two mystery components, avocado and applesauce, keep all of the flavor and texture!"

Ingredients :

half ripe avocado
1/four cup unsalted butter, softened
1/2 cup applesauce (including Mott's®)
1/2 cup white sugar
1/four cup skim milk
1 huge egg
2 (3.4 ounce) packages immediate pistachio pudding mix (such as Jell-O®)
1 teaspoon vanilla extract
1 teaspoon baking powder
half teaspoon salt
2/three cup pistachio nuts
2 cups unbleached all-purpose flour

Instructions :

Prep : 15M	Cook : 35M	Ready in : 35M

Preheat oven to 350 degrees F (175 degrees C). Line three baking sheets with parchment paper.
Puree avocado inside the bowl of a food processor. Add butter and mix until creamy. Add applesauce, sugar, and milk; pulse to combine. Add egg; pulse until smooth. Add pudding mix, vanilla extract, baking powder, and salt; pulse till dough is smooth and pastel inexperienced.
Place pistachio nuts in a resealable freezer bag and crush with a meat mallet. Add crushed pistachio nuts and flour to dough; pulse to mix.
Drop tablespoons of dough 2 inches apart onto organized baking sheets; flatten lightly.
Bake inside the preheated oven till bottoms are beginning to brown, about 15 minutes. Remove from oven and funky on baking sheets, five to 10 mins.

Notes :

Grease baking sheets lightly in preference to lining with parchment paper, if favored.
Substitute vanilla extract with the scraped seeds of 1 sparkling vanilla bean, or 1/eight teaspoon of pistachio flavoring.
I flatten the cookies with the cease of the pusher from your food processor. If you do not flatten the cookies, they'll bake up in softly flattened mounds; they're lovable either manner.
Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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