Recipe Details
Ingredients
-
½cupbutter, softened
-
1(3 ounce) packageinstant pistachio pudding mix
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1 ⅓cupsbaking mix
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1egg
-
1tablespoonwhite sugar
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
-
Beat butter and pistachio pudding mix in a large bowl with an electric mixer until smooth. Blend in baking mix, egg, and sugar to form a dough.
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Roll dough on a lightly floured surface to 3/8-inch thickness; cut out cookies with a shamrock cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
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Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Tips
If you have time, chill the dough for at least 30 minutes to make it easier to roll and cut out.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe18 | |
| Calories310 | |
| % Daily Value * | |
| Total Fat 17g |
22% |
| Saturated Fat 10g |
50% |
| Cholesterol 72mg |
24% |
| Sodium 869mg |
38% |
| Total Carbohydrate 37g |
13% |
| Total Sugars 15g |
|
| Protein 4g |
7% |
| Calcium 13mg |
1% |
| Iron 1mg |
6% |
| Potassium 49mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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