Pistachio Russian Tea Cake Cookies

Day 15: 25 Days of Christmas, Cookie Style

I originally found this recipe on Pinterest from another blogger, Mother Thyme. It reminded me of a cookie that my Grandma and mom would make (Russian Tea Cake Cookies). This one sounded like it would be tasty with the pistachio flavor. Since I still had leftover pistachio nuts from my Pistachio Cranberry Cookies, I decided to alter the recipe a bit by adding some to the mix. If you are a fan of typical Russian Tea Cake Cookies and pistachios – you will love this recipe.

Author: Sweet Dash of Sass

Recipe type: Dessert

Serves: 3 dozen

Ingredients

1 cup (2 sticks) unsalted butter, softened
1½ cups powdered sugar, divided
2 teaspoons vanilla
1¾ cup flour
1 pkg. (3.4 oz) Jell-O Pistachio Instant Pudding
½ teaspoon salt
⅓ cup chopped pistachio nuts

Instructions

Pre-heat oven 350 degrees. Line baking sheets with parchment paper.
In a large mixing bowl, cream butter. Add ½ cup of powdered sugar to butter and beat until fluffy. Add vanilla.
Add salt and pudding mix and combine. Slowly add in flour and stir just until incorporated. Stir in pistachio nuts.
Divide dough in half – roll in a ball and wrap in plastic wrap. Refrigerate at least 2 hours.
Remove dough from plastic wrap.
Using a cookie scoop, scoop out (teaspoon-size) balls and place on cookie sheet at least 1 inch apart. Press down slightly in the center of each of the cookies.
Bake 9-10 minutes, be sure not to overbake. (Should not be brown)
Let cool on baking sheet for 5 minutes. While cookies are still warm, toss in remaining powdered sugar and set on wire rack to cool completely.
Store in airtight containers.