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Categories:Viewed: 51 - Published at: 7 years ago
Ingredients
- 12 cup butter
- 12 cup sugar
- 14 cup vegetable oil
- 14 cup water
- 1 large egg
- 2 (3 1/2 ounce) packages instant pistachio pudding mix
- 1 teaspoon vanilla extract
- 14 teaspoon salt
- 1 teaspoon baking powder
- 2 cups unbleached all-purpose flour
- 12 cup chopped pistachio nut (optional)
- granulated sugar
Method
- Preheat oven to 350; lightly grease (or line with parchment paper) two baking sheets.
- In a bowl, beat the butter, sugar, oil, water, egg, pudding mix, vanilla, salt, and baking powder together until smooth.
- Add in the flour and nuts; beat until everything is well combined; the dough will be stiff.
- Roll or scoop the dough into chestnut-sized balls; roll them in granulated sugar, if desired and place them on the prepared baking sheets, leaving a 1- 2 inch space between.
- I use a 1 1/2 inch diameter cookie scoop to yield about 3 doz.
- Cookies.
- Bake for 13-15 minutes, until they are just barely beginning to brown around the edges and are light brown on the bottom.
- Remove them from the oven and transfer to a rack to cool completely.
