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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Chip Pistachio Cookies Recipe

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This recipe for Chocolate Chip Pistachio Cookies is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 c. sifted flour
2 tsp. baking powder
1 tsp. salt
1 c. margarine (2 sticks)
2 eggs
2 tsp. milk
1 c. sugar
1 tsp. vanilla
1/4 c. chopped (fresh) walnuts
1 (3 3/4 oz.) pkg. instant pistachio pudding (Taste the pistachios to make sure they are fresh.)
1 (6 oz.) pkg. semi-sweet chocolate chips
Powdered sugar
Directions:
Directions:
Heat oven to 375º. Lightly grease cookie sheets. Mix butter and sugar in large bowl. Add eggs, milk, and vanilla. Add flour, baking powder, and salt. Mix until stiff dough forms. Remove 1/4 dough to bowl and add nuts. Add pudding mix and chocolate chips to remaining dough reserving 1/4 of chips. Shape rounded teaspoonfuls of pistachio dough into balls. Cover bottom of a glass with a damp cloth and flatten dough. Shape nut dough mixture into small marble size balls. Place on top of flattened pistachio cookie dough. Decorate each one with a chocolate chip on top. Bake at 375º for 8-10 minutes. Cool and dust lightly with powdered sugar.

 

 

 

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