| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 2 1/4 | c | Unsifted all-purpose flour |
| 1 | ts | Baking soda |
| 1 | c | Butter or margarine, well-softened |
| 1/4 | c | White sugar |
| 3/4 | c | Brownulated light brown sugar (I used regular brown sugar, just used a little less than 3/4 cup) |
| 1/2 | ts | Vanilla |
| 1/2 | ts | Almond extract |
| 1 | pk | (4-oz) pistachio instant pudding mix |
| 2 | Eggs | |
| 1 | pk | (12-oz) butterscotch morsels |
| 1 | c | Chopped walnuts |
INSTRUCTIONS
Mix flour and baking soda in medium bowl. Combine butter or margarine, both sugars, both extracts and instant pudding mix in large mixing bowl. Beat until smooth. Beat in eggs, 1 at a time. Gradually stir in flour mixure. Stir in morsels and nuts. Batter will be very stiff; mix well with floured hands. cover bowl and chill a few hours or overnight for easier shaping. (my note: the batter is stiff enough to not even chill it, though I did. The cookies just might spread a bit more). Form into smooth balls by teaspoonfuls. Place 2 inches apart on ungreased cookie sheets. Bake at 375 for 8- 10 minutes. Do not overbake. If desired, drizzle with confectioners sugar icing mixed with a few drops of green food coloring, if desired. My note: They were great without the icing too :) Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on 5 Ap, r 1997
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