*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I read in prior reviews that the dough is sticky and complaints about not being able to roll the dough out. My complaint is that no where in the directions does it say that the dough NEEDS to be chilled. BUT it must be chilled (at least 2 hrs)in order to be able to roll and cut them out! Secondly use unsalted butter because this cookie is salty already from the Packaged ingredients. It's not a very good tasting cookie as it's so so salty with only a hint of sweetness. I added an additional tablespoon of sugar to it but I don't think thats enough. Not a very good cookie.
I love this recipe. My Mom made it for me growing up. She clipped it out of the newspaper. It is a little salty but pistachios are salty too. SOMETHING VERY IMPORTANT TO DO: Use only 1/2 cup margarine (1 stick) or the dough will be far too sticky to roll out. My mom made this every St. Patrick's Day and m brother and sister and I all loved it. I don't know if the margarine thing is a typo or what. But 1/2 cup is what the original recipe calls for.
I tried these cookies and they were fab! I had to make myself stop tasting the dough. I iced them with the Sugar Cookie Icing on this website. The almond flavoring in the icing slightly masked the pistachio flavor of the cookies but they were still very wonderful! I've already bought 4 boxes of pistachio pudding mix to be ready to make them again!
awful cookies too sticky to roll maybe they should be chilled first but don't bother! We patted them into rounds to bake. Pudding adds no flavor very little green color and baking mix made them way toooooo salty. waste of time!
I used margarine instead of butter and I added an additional two tablespoons of sugar (for a total of three). The green wasn't as dark as I'd like so I added about five or six drops of green food coloring. Great! I agree with previous reviewers who say these are a little salty so it's a good thing that we like our salt! I think different pudding combos would be nice too. Oh and instead of trying to roll-and-cut them I just dropped them by rounded teaspoons on greased sheets and flattened them to about " with the bottom of a glass dipped in sugar. 11 minutes done good. Thanks for sharing this one!
An interesting cookie it started out sweet but the dough is very sticky and I ended up using too much flour in order to roll it out and it ended up tasting blah. Next time I may try using an extra pkg of pudding mixed with the flour for rolling.
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