| PISTACHIO AND WHITE CHOCOLATE COOKIES |
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Makes about 3 Dozen Cookies1 cup shelled pistachio nuts 1 -1/4 cups firmly packed light brown sugar 3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick 2 tablespoons milk 1 tablespoon vanilla 1 egg 1 -3/4 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon baking soda 1 cup white chocolate chips or chunks Heat oven to 350ºF. Spread pistachio nuts on baking sheet. Bake at 350ºF for 7 to 10 minutes or until toasted, stirring several times. Place nuts in kitchen towel; rub with towel to remove most of skin. Cool nuts. Chop coarsley; reserve. INCREASE OVEN TEMPERATURE TO 375ºF. Place sheets of foil on countertop for cooling cookies.  Place brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well.Combine flour, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in white chocolate chips and reserved pistachios. Drop dough by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheets. Bake one baking sheet at a time at 375ºF for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
