Skip to main content

Pistachio Sugar Cookies

Dr. J's family owns a pistachio farm in central California.  And it seems like there is a never ending supply in our cupboards... especially around the holidays.  The bummer is, I'm actually allergic to them.  When I was about 4 years old, after opening all our presents on Christmas Day, my mom and dad found me red faced with my hands in the pistachio nuts.  Now, my face wasn't red because I was caught, I was actually having an allergic reaction.  I stayed away from pistachio's altogether until  Dr. J and I were on our honeymoon and we ordered a dessert that had them in it.  I actually didn't have an allergic reaction to them, and it's a good thing because a trip to the ER is the last thing you want to be doing on your honeymoon!  I still don't eat them often or in large quantities, but once in a while, who could resist having them!  So, my 'once in a while' was in the form of a pistachio sugar cookie.... and what a great 'once in a while' they turned out to be!  Yum!

1/2 cup Earth Balance Buttery Sticks
3/4 cup evaporated cane sugar
3 teaspoons EnerG Egg Replacer
4 tablespoons water
1 teaspoon vanilla
1 1/4 cup white whole wheat flour
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raw pistachio nuts, shelled and chopped
1 tablespoon coconut oil
2 tablespoons unsweetened soy milk

1.  In a small bowl, combine the EnerG Egg Replacer and the water.
2.  Add in the remaining wet ingredients and mix well.
3.  In a large bowl, mix all the dry ingredients.
4.  Add the wet to the dry and mix to combine.
5.  Form the dough into balls.  I rolled them in some evaporated cane sugar to give them a little sparkle and topped them with a pistachio.
6.  Bake in a preheated 350 degree F oven for 8-10 minutes.



Ok, cute cookie alert!! How adorable are those?! I love pistachios! So fun to see a cookie with them! Thanks for sharing another one of your AWESOME recipes!!! We need to hang out! I miss my favorite girl! Oh, and tell Dr. J CONGRATS from us on his newest adventures in the office!SO exciting!
These look really fun and festive. I love pistachio Nuts. Very cute.

Popular posts from this blog

Licorice Lemonade

I am always on the lookout for good black licorice.  It's one of those things that I like to have in my cupboards for when I need a little something sweet.  I thought up this lemonade in attempts to use up the lemons on our tree and satisfy my love of licorice.  And with the temperature here pushing 110 degrees Fahrenheit, an ice cold glass of anything, really hits the spot!
Lemonade Starter
Ingredients 2 1/2 cups water 1 cup sugar 1/2 teaspoon fresh lemon zest 1 cup fresh lemon juice
Directions 1.  Mix water and sugar in a pot over medium high heat until sugar is dissolved and set aside to cool. 2.  Once the water/sugar mixture has cooled, add remaining ingredients, and stir. 3.  Store mixture, covered in the refrigerator for up to 3 days.
Licorice Lemonade
Ingredients 5 cups water 3 licorice herbal tea bags(I use the Stash Licorice Spice) Lemonade Starter lemon slices ice
Directions 1.  Boil 5 cups of water in a pot. 2.  Remove from heat and add tea bags.  Allow to steep for 3-5 minutes. 3.  Discard…

Friday Night Camp Out, Gourmet Tin Foil Dinners

We decided to go camping this past weekend on a whim.  I wanted to keep it close to home, so we set up camp in our backyard.  I wasn't feeling up to packing everything up and using a potty that wasn't my own... I've gotten really lazy in my old age... plus, my kids are young enough that I can get away with it.  I used to be quite the outdoors woman in my college years.  I almost majored in Recreational Therapy, which will come as a shock to many who know me now.  I did try to make our camp out as much like REAL camping as possible, so we lit our fire pit, set up our tent and  I made these yummy tin foil dinners, which could easily be taken and made on a REAL camp out.  The kids loved cooking them and gobbled them up!  After our tummies had their fill, we just sat around the fire, telling stories and looking up at the stars until bedtime.  I have to say, it was a great use of a Friday night!
Basil Balsamic Marinade
1/4 cup olive oil
1/4 cup balsamic vinegar
2 clov…

A Full Plate

This week, I have a very full plate.  I am working on a few blog designs, teaching a cupcake decorating class (which I am sooooo not qualified to do), babysitting for my sis, taking my kids to pick pumpkins and then decorating them...  and then all the usual stuff I do.  Needless to say, it's bean burritos, oatmeal and take out here at The Veggie-Full Kitchen this week.  So, instead of sharing one of my recipe's I thought I would refer everyone who lives in Southern Cali to Native Foods, to try Tanya's new Reuben.  It is AMAZING!  Just look at my little Sous-Chef.... he can recognize a good sandwich when he sees one... he just can't eat them yet.
For those of you not in Southern California, here is a link to Chef Tanya's Blog where she shares some awesome recipes and more.  Also, if you are in the market for a dynamite vegan cookbook, she's got one of those too.