PISTACHIO AND WHITE CHOCOLATE COOKIES
1 1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavored Crisco Vegetable Shortening
2 tbsp milk
1 tsp vanilla
1 egg
1 3/4 cups flour
1 tsp salt
3/4 tsp baking soda
1 cup white chocolate chunks
1 cup pistachios, toasted, skinned, chopped
Preheat oven to 375 degrees F. Place sheets of foil wrap on cooling surface.
Beat brown sugar, Crisco, milk, and vanilla together until well blended, then beat in egg; set aside.
Combine flour, soda and salt then add to creamed mixture just until blended. Stir in white chocolate and nuts gently. Drop by teaspoonfuls 3-inches apart on ungreased cookie sheets.
Bake, one sheet at a time, about 8-10 minutes for chewy or 11-13 minutes for crisp cookies. Cool on sheet 2 minutes, remove to foil.
Makes 36 cookies
Source: Country Accents Christmas Cookies and Holiday Entertaining Ideas, 1995
1 1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavored Crisco Vegetable Shortening
2 tbsp milk
1 tsp vanilla
1 egg
1 3/4 cups flour
1 tsp salt
3/4 tsp baking soda
1 cup white chocolate chunks
1 cup pistachios, toasted, skinned, chopped
Preheat oven to 375 degrees F. Place sheets of foil wrap on cooling surface.
Beat brown sugar, Crisco, milk, and vanilla together until well blended, then beat in egg; set aside.
Combine flour, soda and salt then add to creamed mixture just until blended. Stir in white chocolate and nuts gently. Drop by teaspoonfuls 3-inches apart on ungreased cookie sheets.
Bake, one sheet at a time, about 8-10 minutes for chewy or 11-13 minutes for crisp cookies. Cool on sheet 2 minutes, remove to foil.
Makes 36 cookies
Source: Country Accents Christmas Cookies and Holiday Entertaining Ideas, 1995
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