Easy Italian Pistachio Cookies

Pistachio White Chocolate Cookies

A delicious pistachio white chocolate cookie- perfect any time of the year but would look very festive on a Christmas Cookie Platter.

This classic Italian Pistachio Cookie with an updated twist! Use green food coloring if desired.

Italian Pistachio Cookies

Ingredients for Italian Pistachio Cookies

• 1 ⅔ cups flour
• 1 box instant pistachio pudding 
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ½ sticks butter, room temperature
• ¾ cup sugar
• ¼ cup brown sugar
• 1 egg
• ½ teaspoon almond extract
• 2-3 drops green food coloring
• 1 cup white chocolate chips

Instructions:

Preheat oven to 350 degrees and line a baking sheet with parchment paper

In a bowl whisk together flour, pudding mix, baking soda, and salt – set aside

In a separate bowl beat together butter, sugar, brown sugar, egg, extract, and food coloring

Mix in the flour mixture until well combined

Fold in the white chocolate chips

Scoop onto lined baking sheet and bake 10-12 minutes

Cool on wire rack

Serve & enjoy!

• Lemon Pistachio Crinkle
• Italian Ricotta Cookies
• best dessert recipes
• Italian Cookies
• Italian Almond Cookies

How to Bake in Batches to Make the Most of Your Baking Time

One way to handle your holiday baking is to bake in batches, then freeze and store for the big day. You can do this successfully over a couple of weeks with batch baking and batch preparing.

The biggest thing to remember is to only try a few different types of things in one day, or focus on just one type of baked good in one day. For example, you might want to bake all your quick breads in one day. Another day you can prepare all your cookie dough. Yet another time, you can bake all your fruit pies and so forth. This process makes the most of the time you have, the space you have, and your skill level.

Be Prepared

Don’t try batch baking without a plan of action. Be sure to write down your plans in advance so that you are sure you have enough time to do everything that you’ve planned. To figure out a basic time line, add up the prep time, the baking time for each oven full, and then multiply that by 1.5 to account for a little extra issues happening. Then you should be sure that you have enough time.

Get Everything Ready to Go

Your kitchen should be spotless when you start, and ensure that you have all the ingredients and appliances necessary to make each item ready to go. If you know, for example, that today you’ll be using about 10 pounds of flour, consider using a large bowl to hold the flour so you can easily spoon the flour into the measuring cup, flatten off over the bowl, without having to get into the bag over and over which usually means spillage.

Clean as You Go

Fill your sink immediately with hot soapy water so you can clean as you go. You will want to wash your mixing dishes and other utensils during the baking process so that you can use them again. There’s no point in totally destroying your kitchen as you batch bake, and you don’t have to. Set out a draining board, fill the sink with hot soapy water, and wash as you go. There are many opportunities during baking to wash a couple of dishes, and this will make the clean-up faster, and the process more organized.

All Day Batch Baking

You can set aside a day for batch baking such as a Saturday. Plan for all day baking, which usually entails 8 to 10 hours of work. Ensure that any other chores are done, including the shopping, and the kitchen is clean and ready prior to baking day. It’s important to organize your recipes with some logic behind them. For example, if you need dough to rise, start that first, so that it can be rising as you are preparing other things such as cookie dough or pie crusts. Both can be put in the refrigerator or freezer after preparation while you bake the bread, then baked after you bake the bread while the oven is still hot and ready.