1/2 cupchopped pistachios 1 tspvanilla extract Instructions Combine all of the cookie ingredients in a medium bowl and mix well. Form into a long roll and wrap tightly with plastic wrap. Chill for 30 minutes. Unwrap and slice into 1/2 inch thick rounds.
Ingredients. 1 1/2 cup butter, softened. 2 1/2 cup vegetable oil. 3 1/2 cup confectioners' sugar. 4 2 large eggs, room temperature. 5 1 teaspoon almond extract. 6 1 to 3 drops green food coloring. 7 2 cups all-purpose flour. 8 1 package (3.4 ounces) instant pistachio pudding mix. 9 1/2 teaspoon baking soda. 10 1/2 teaspoon cream of tartar.
Rich & buttery, studded with sweet, nutty pistachios, these keto Pistachio Shortbread Cookies are coffee's new BFF! Low carb, Atkins, gluten free.
Chill for 30 minutes. Unwrap and slice into 1/2 inch thick rounds. Bake at 350 degrees (F) for 12 minutes or until golden brown at the edges. Notes To see a list of my favorite low carb products and brands that I recommend for best results with my recipes, you can check out the IBIH Pantry Ingredients Page! Category:Low carb cookie recipe