Yield: 1 Servings
|2¼ cup||Unsifted all-purpose flour|
|1 teaspoon||Baking soda|
|1 cup||Butter or margarine, well-softened|
|¼ cup||White sugar|
|¾ cup||Brownulated light brown sugar (I used regular brown sugar, just used a little less than 3/4 cup)|
|½ teaspoon||Almond extract|
|1 pack||(4-oz) pistachio instant pudding mix|
|1 pack||(12-oz) butterscotch morsels|
|1 cup||Chopped walnuts|
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@... (DEBORAH EPSTEIN) on 5 Ap, r 1997