Food recipes
Pistachio and Coconut Cookies
Pistachio and Coconut Cookies Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated cornstarch leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table shortening confe...
Pistachio and Coconut Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cornstarch
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured
vanilla extract
nuts, pistachio nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
spices, cinnamon, ground
Directions:
Preheat oven to 375 degrees F (190 degrees C).
Grease a baking sheet.
Mix flour, 1/4 cup sugar, cornstarch, baking powder, and salt together in a bowl.
Rub coconut oil into flour mixture using your hands until mixture is crumbly.
Add milk, sour cream, and vanilla extract and mix just until dough is combined; fold in pistachios and coconut.
Scoop dough, about 1 teaspoon per cookie, and form into balls; arrange on the prepared baking sheet about 1-inch apart.
Mix 1 teaspoon sugar and cinnamon together in a bowl; sprinkle over dough.
Bake in the preheated oven until edges turn light brown, 10 to 12 minutes.
Cool cookies on a wire rack.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cornstarch
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured
vanilla extract
nuts, pistachio nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
spices, cinnamon, ground
Directions:
Preheat oven to 375 degrees F (190 degrees C).
Grease a baking sheet.
Mix flour, 1/4 cup sugar, cornstarch, baking powder, and salt together in a bowl.
Rub coconut oil into flour mixture using your hands until mixture is crumbly.
Add milk, sour cream, and vanilla extract and mix just until dough is combined; fold in pistachios and coconut.
Scoop dough, about 1 teaspoon per cookie, and form into balls; arrange on the prepared baking sheet about 1-inch apart.
Mix 1 teaspoon sugar and cinnamon together in a bowl; sprinkle over dough.
Bake in the preheated oven until edges turn light brown, 10 to 12 minutes.
Cool cookies on a wire rack.