Ingredients
1 box yellow cake mix
1 box pistachio pudding
2 large eggs
1/2 cup vegetable oil
3/4 tsp almond extract
1 1/2 cup white chocolate chips
1 parchment paper
Method
Sources
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Shelled raw pistachios — baklava, ice cream, dukkah, pesto variation
Air-insulated sheet — no burnt bottoms on delicate cookies
Concentrated pistachio — ice cream, macarons, croissant filling
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
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Shelled raw pistachios — baklava, ice cream, dukkah, pesto variation
Air-insulated sheet — no burnt bottoms on delicate cookies
Concentrated pistachio — ice cream, macarons, croissant filling
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
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Preheat oven to 350. Line your cookie sheet with parchment paper. In large mixing bowl combine yellow cake mix, pistachio pudding mix, 2 eggs, 1/2 cup oil and your 3/4 teaspoon of almond extract. Mix on medium speed for 2 min. Add your 1 1\2 cups white chocolate chips. Stir. Measure out 1 tablespoon dough rounds and place on cookie sheet leaving space between each dough round. Bake for 7-10 min(depending on your oven) or lightly golden around the edges of the cookies. Be careful not to let cookies get to dark.