"You must crack the nuts before you can eat the kernel"
About 6 years ago, in a bout of crazed organization, I decided to type up my mess of a lifetime of collected recipe cards and clippings into a binder. But last year, when I wanted to make these cookies, I couldn't find the recipe. Probably because it was under B, for Best Ever, instead of P for Pistachio. So much for being organized :-/. Unfortunately, I've had this recipe so long I have no recollection of where it originated. Over the years, a little tweaking has improved them with the addition of toasted nuts, green food color and almond extract. Soft and chewy with that adored pistachio ice cream flavor, they are sure to please. I hope you get a chance to try them. And if you have an extra minute or two, check out this virtual cookie swap at The Farmer's Wife: http://www.the-farmers-wife.net/2011/12/cookie-swap-party.html
Best Ever Pistachio Cookies
Makes about 30 cookies
1 box white cake mix
1 box instant pistachio pudding mix
1/2 cup shredded coconut
1/2 cup nuts (almond or pistachio), toasted and roughly chopped
1/2 cup vegetable oil
1/4 teaspoon almond extract
6 drops green food coloring.
Preheat oven to 350 degrees F. Place first four ingredients into a large bowl. In a small bowl, stir together the remaining ingredients. Pour contents of the small bowl into the large bowl and stir together until combined. Batter will be stiff. Drop tablespoons size dollops of dough onto an ungreased cookie sheet about 1 1/2 inches apart. Bake for 11-12 minutes, until lightly browned.