Coconut Pistachio Cookies recipe
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Ingredients
- ⅓ cup shortening 3 tablespoons butter, softened ½ cup white sugar ½ cup brown sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon almond extract 2 cups all-purpose flour ½ teaspoon baking soda ¼ teaspoon salt ½ cup chopped pistachios, or more to taste ½ cup coconut flakes, or more to taste
Nutrition Info
- 134.9 caloriescarbohydrate: 18.1 gcholesterol: 11.6 mgfat: 6.2 gfiber: 0.7 gprotein: 2 gsaturatedFat: 2.3 gservingSize: -sodium: 80.4 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Coconut Pistachio Cookies
Directions
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Preheat oven to 325 degrees F (165 degrees C).
Combine shortening, butter, white sugar, brown sugar, egg, vanilla extract, and almond extract in a large bowl, beat with an electric mixer until smooth.
Sift flour, baking soda, and salt together in a bowl. Beat slowly into the shortening mixture until thoroughly combined. Mix pistachios and coconut flakes into the dough using a large spoon or your hands until evenly distributed.
Drop heaping spoonfuls of dough 2 inches apart onto 2 baking sheets.
Bake in the preheated oven until bottoms are a light golden brown, 8 to 10 minutes.