Pistachio Pudding cookies

 Pistachio Cookies

1 cup butter softened

1 c up sugar

2 eggs

3.4 oz instant pistachio pudding

1 tsp baking soda

2 cups flour

1/2 cup crushed pistachios

1 cup white chocolate chips ( I like to add a few more)

Preheat oven to 350º

Combine butter and sugar mixing well

Beat in eggs and instant pudding mixing well. Add flour, baking soda and combine well until soft dough forms.

Stir in the chips and crushed pistachios. Scoop with small cookie scoop and place 2 inches apart. Bake in preheated oven for 9 to 12 minutes or until slightly brown on the bottom.

Allow to cool for at least 7 minus before placing them on cooling rack.

Cool completely and store in an airtight container.

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Almond bark drop candy

 4 ounces white almond bark

1 cup sliced almonds

1/4 cup Heath bits

In a double boiler melt the chocolate. Add the sliced almonds and health bits and stir well so all is coated well.

Drop by Tbls onto cookie sheets covered with parchment paper or wax paper. Chill for at least 30 minutes to an hour to set firmly.

Store in covered container. 

I double this recipe and make it several times before my family is content with having enough. 😁