“Triple Pistachio Cream Cheese Cookies”

First, Happy Birthday Day to my favorite person born on this day, Kruz! Big Hugs from Auntie Chelle! It’s St. Patrick’s Day and I’ve got a last-minute sweet treat for all your leprechaun’s. Triple Pistachio Cream Cheese Cookies have that perfect touch of green to bring you a bit of the Luck of the Irish. However, these cookies can be made any time of the year as most cookies can as far as I’m concerned. Easter is around the corner I might add. But with everything turning green today, who can resist? Sharing cookies with my coworkers is always a treat so how could I not share with all my fellow foodies.

Triple Pistachio Cream Cheese Cookies

This recipe yields a moist, tender and a little crunch in each bite. In addition, a showstopping punch of pistachio added three ways in my Triple Pistachio Cream Cheese Cookies. First, a box of pistachio pudding mix is added in the batter which lends to the cookies moist, chewy texture. Second, pistachio extract is added with a hint of vanilla. It’s amazing you can taste both extracts used in the recipe with a subtle lemon appeal. Third, hold on, because the final pistachio addition is the cookie dough is shaped into logs. The logs are rolled in finely chopped pistachios and a whole pistachio is placed in the center of each cookie before baking. That little pistachio pop is a sheer ah-ha! and awww! moment. It kind of makes you feel a little giddy. (laugh!)

Triple Pistachio Cream Cheese Cookies

You’re going to love this recipe as they bake up fast. I actually baked 10 dozen to take to work this morning. Have a rotation of cookie sheets and it’s game on. Dozens of cookies can be baked in several hours and that means you still have the day to do what you want. Most of all, you’ll have a cookie jar surprise everyone will enjoy. Now that sounds like a plan.

Triple Pistachio Cream Cheese Cookies

I love cookies and I think everyone who eats one will, too. You can cut this recipe in half is you’d like to bake less but I think you’ll want to bake the full recipe. Pistachio extract can be hard to find in local markets but can be found online with several sources available. I usually use JR Watkins brand but any will work as long as it’s pure extract. Well, gotta run and pack up my 10 dozen gems for coworkers. I just love surprises!

Cheers to All and have a fantastic St. Patrick’s Day!

Triple Pistachio Cream Cheese Cookies

 

Triple Pistachio Cream Cheese Cookies

1 cup unsalted butter, softened

6 oz. cream cheese, softened

3 cups confectioners’ sugar

2 large eggs

4 t. fresh grated lemon peel (1 t. dried)

1 t. vanilla extract

2 t. pistachio extract

4 drops green gel food coloring

5 cups unbleached all-purpose flour

3 oz package Jell-O pistachio pudding mix

1 t. baking powder

1 t. fine kosher salt

3/4 to 1 cup finely chopped pistachios

Shelled pistachios (120 nuts)

 

In bowl of stand mixer, beat butter, cream cheese, and confectioner’s sugar until smooth and creamy, about 2 minutes, scraping down sides as needed.

Add in eggs, lemon peel, vanilla, pistachio extract, and food coloring and mix until thoroughly combined, scraping down sides. Meanwhile in another large bowl, whisk together flour, pudding mix, baking powder, and salt.

Slowly add flour mixture to creamed mixture and mix until combined. Remove bowl and mix from bottom to ensure all dry ingredients are incorporated.

On a piece of parchment paper, spread out finely chopped pistachios. Divide cookie dough into four pieces and roll into logs about 8 inches long. Roll each log into chopped pistachios, pressing to secure a complete coating. Roll logs in plastic wrap and place on a sheet pan and refrigerate at least two hours to overnight.

Heat oven to 375 degrees. Unwrap logs and cut into 1/4-inch slices and place 1-inch apart on parchment-lined cookie sheets.

Press a pistachio into center of each cookie, careful not to split cookie. Bake 8 minutes, remove from oven and press pistachio in a bit and allow cookies to cool 2 minutes on cookie sheet before removing to wire racks to cool completely.

Store in airtight containers.

Makes about 10 dozen.

Note: Recipe can be cut in half to make less cookies but recipe will still yield 5 dozen cookies.