White Chocolate Pistachio Cookies

So its been a long time since I've posted. There have been quite a few changes in my life that have kept me preoccupied. The biggest reason for my absence has been that the oven in the house I bought with my love burns absolutely EVERYTHING!!! After several months of frustration (and laziness on my part) I finally bought an oven thermometer at Target and discovered that my oven temperature is 125 degrees off. Its no wonder everything was instantly blackened. Anywho that's my story and I'm happy to say I'm back. Hope you enjoy my new posts.

***Baker beware these cookies are slightly green! which I know can appear totally unappetizing to some but I swear they are delicious***

Makes 2 Dozen Cookies

Ingredients

• 1 cup butter, room temperature
• 1 cup granulated sugar
• 2 eggs
• 1 (3.4oz) box instant pistachio pudding
• ½ tsp salt
• 1 tsp baking soda
• 2 cups flour
• 3/4 cup chopped pistachio nuts
• 1 cup white chocolate chips

For my pistachios I used the shelled variety and spent forever cracking them. At that point there was no effort left in me to chop them so I put them in a sealed plastic baggy and beat the hell out of them with a brand new box of baking soda. So either buy them already shelled or use them as therapy and whack the crap out of them. Only you can decide what works best for you. :)

Instructions

1. Preheat oven to 350°
2. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
3. In bowl of stand mixer beat butter and sugar together until light and fluffy, about 2 minutes.
4. Add in eggs and beat until combined, scraping sides of bowl as necessary.
5. Add in pistachio pudding and mix well, until incorporated, again, scraping sides as necessary.
6. Add salt and baking soda and mix, followed by flour. Beating on low speed until combined.
7. Stir in chopped nuts and white chocolate chips.
8. Drop by heaping tablespoon on lined baking sheet 2 inches apart.
9. Bake for 9-10 minutes until edges are beginning to golden and top are just set.
10. Allow to cool on rack for a few minutes before transferring to a wire rack to continue cooling

At this point I know the cookies are filling up your home with their mouth watering aroma but please use caution and wait till they cool to a reasonable temperature. Do not blame me Veruca Salt if you are impatient and burn your fingers or mouth.

"Don't care how I want it now!"

Recipe credit from cookiesandcups.com