Pistachio Cookies

Ingredients

• 1/2 ripe avocado
• 1/4 cup unsalted shortening
• 1/2 cup applesauce
• 1/2 cup white sugar
• 1/4 cup milk
• 1 large egg
• 198g (2 pkgs) instant pistachio pudding mix
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup pistachio nuts
• 2 cups flour

Preparation

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line 3 baking sheets with parchment paper.
3. Add avocado to a food processor and puree.
4. Add butter and blend until creamy.
5. Add applesauce, sugar, and milk, then pulse to combine.
6. Add egg and pulse until smooth.
7. Add pudding mix, vanilla extract, baking powder, and salt, then pulse until dough is smooth and pastel green.
8. Crush pistachio nuts in a mortar and pestle, or a resealable freezer bag with a meat mallet, into small chunks.
9. Add the pistachios and flour to dough, then pulse to combine.
10. Drop tablespoons of dough 2 inches apart onto prepared baking sheets, and flatten gently with a spoon.
11. Bake until bottoms are beginning to brown, about 15 minutes.
12. Remove from oven and cool on baking sheets, 5 to 10 minutes.