Shamrock Pistachio Cookies

Shamrock Pistachio Cookies

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Annamaria Settanni McDonald


I have making these cookies since 8th grade home economics class. Our teacher gave us the recipe and I just love them. An almond flavored buttercream frosting is so yummy spread on top of these cookies!


★★★★★ 1 vote

depends on your cookie cutter
20 Min
10 Min



  • 1/4 c
    butter softened
  • 1
    4 serving size of instant pistachio pudding
  • 1 1/3 c
    bisquick mix
  • 1
  • 1 Tbsp

  • 1
    tub of vanilla frosting
  • 1/2 tsp
    almond extract
  • ·
    or your favorite almond buttercream frosting
  • 1-2
    drops of green food coloring

How to Make Shamrock Pistachio Cookies


  1. Cream together margarine or butter and dry pudding mix.
  2. Blend in baking mix, egg and sugar until well mixed.
  4. Roll out on a lightly floured board to 3/8" thickness and cut with shamrock cookie cutter.
  5. Place cut out cookies on parchment paper lined baking sheet.
  6. Bake at 350 for 8-10 minutes or until lightly browned at edges.
    Cool on wire racks. Frost with icing when cool.
  7. You can use just about any frosting for these cookies, a quick one is to use your favorite tub of vanilla frosting and add about 1/2 teaspoon of almond extract. Or use your favorite almond buttercream frosting.

Printable Recipe Card

About Shamrock Pistachio Cookies

Course/Dish: Cookies

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