- 3
Ingredients
- 1 cup shelled pistachio nuts
- 1 1/4 cups firmly packed light brown sugar
- 3/4 cup Crisco® Butter Shortening
- 3/4 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1 large egg
- 1 3/4 cups Pillsbury BEST® All Purpose Flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup white chocolate chips or chunks
Preparation
Step 1
HEAT oven to 350°F. Spread pistachios on baking sheet.
BAKE 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 coarsely; set aside.
INCREASE oven temperature to 375°F.
COMBINE brown sugar, shortening, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. Add egg; beat well.
COMBINE flour, salt and baking soda in medium bowl. Add to shortening mixture; beat at low speed just until blended. Stir in white chocolate chips and reserved pistachios.
DROP by rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheets.
BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.