This morning, I saw a post on the Glue and Glitter facebook page about pistachio pudding cookies byThe Misfit Baker. Little known fact: Jello Pistachio Pudding is one of those lovely accidentally vegan items. You can make it with almond milk for extra nutty goodness or any plant milk. I love making vanilla pudding with coconut milk for super indulgent comfort food. The Misfit Baker recipe looked delicious, but I didn't have yogurt and didn't think it would work without.
So then I hitPinterest! I found this recipe byThe Gold Lining Girl for Pistachio Sugar Cookie Bars with Cream Cheese Frosting, and that proved to be a good jumping off point.
Here's What I Did:
Preheat oven to 350 degrees F and line baking pan with parchment paper. A spray or spread of oil will just help it not stick a little extra.
Blend dry ingredients; flour, pudding mix, sugar, and baking powder while melting butter in a small pan (cut it up to speed things along and don't cook it- just melt it). In that same pan, mix in the rest of the wet ingredients and then pour them into the bowl of dry ingredients.
Press the dough into the pan and make a nice gooey uniform cookie bar, then top with cherries and chocolate chips and press them down into the dough a bit.
Bake for 18-20 minutes until sides are golden brown.
They were a wildly big hit with my kids, neighbor kids, and my hubs (and I loved them too!).
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