Pistachio Russian Tea Cake Cookies
 
 
Author:
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
  1. Pre-heat oven 350 degrees. Line baking sheets with parchment paper.
  2. In a large mixing bowl, cream butter. Add ½ cup of powdered sugar to butter and beat until fluffy. Add vanilla.
  3. Add salt and pudding mix and combine. Slowly add in flour and stir just until incorporated. Stir in pistachio nuts.
  4. Divide dough in half – roll in a ball and wrap in plastic wrap. Refrigerate at least 2 hours.
  5. Remove dough from plastic wrap.
  6. 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.
  7. Bake 9-10 minutes, be sure not to overbake. (Should not be brown)
  8. 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.
  9. Store in airtight containers.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2013/12/pistachio-russian-tea-cake-cookies/