I used margarine instead of butter, and I added an additional two tablespoons of sugar (for a total of three). The green wasn't as dark as I'd like, so I added about five or six drops of green food coloring. Great! I agree with previous reviewers who say these are a little salty, so it's a good thing that we like our salt! I think different pudding combos would be nice, too. Oh, and instead of trying to roll-and-cut them, I just dropped them by rounded teaspoons on greased sheets and flattened them to about ½" with the bottom of a glass dipped in sugar. 11 minutes, done, good. Thanks for sharing this one!

I love this recipe. My Mom made it for me growing up. She clipped it out of the newspaper. It is a little salty, but pistachios are salty too. SOMETHING VERY IMPORTANT TO DO: Use only 1/2 cup margarine (1 stick) or the dough will be far too sticky to roll out. My mom made this every St. Patrick's Day and m brother and sister and I all loved it. I don't know if the margarine thing is a typo or what. But 1/2 cup is what the original recipe calls for.

I read in prior reviews that the dough is sticky and complaints about not being able to roll the dough out. My complaint is that no where in the directions does it say that the dough NEEDS to be chilled. BUT it must be chilled (at least 2 hrs)in order to be able to roll and cut them out! Secondly, use unsalted butter because this cookie is salty already from the Packaged ingredients. It's not a very good tasting cookie as it's so, so salty with only a hint of sweetness. I added an additional tablespoon of sugar to it but I don't think thats enough. Not a very good cookie.

These remind me of a lighter, softer variation of traditional spritz cookies with a little pistachio flavor. After reading the reviews, I added an extra tablespoon of sugar to counter the salt in tha baking mix since I did not have time to glaze the cookies, as well as about a tablespoon of heavy cream to make it less dry. They came out pretty well and were a nice combination of salty and sweet. These are very fast and easy to make, but I agree that this is definitely not a cut-out cookie recipe. I would make it again, and definitely bake them until they are browned on the edges (leave them in a minute or two longer if baking on an air-bake sheet).

Made these the other day and there is no way you can roll out this dough and use a cookie cutter!! To save the day I rolled the dough into balls and baked them that way and they came out great. I love anything pistachio so I'll keep the recipe but maybe next time put a little frosting on them. But they're great without it.

Loved this recipe! Not overly sweet. When I made the baking mix using 2 1/4 cups flour, 1 T. bkaing powder, 3/4 tsp. salt, and 1/2 cup shortening, I had to use all of it to make a double batch of cookies firm enough to roll out. I prefer them without frosting or glaze. At a church social, these went fast!

Not too bad and very easy. As another reviewer stated, they are too salty on their own and definitely need frosting. With it they're not bad at all. I tried french vanilla flavor pudding; not as good as pistachio. Might try chocolate some time.

This recipe has been a family favorite for a long time and I am so very glad that I was able to find it on your site, because in my moving the recipe somehow was lost.

Excellent recipe. Easy to roll out, not sticky. Not too sweet, tastes like a butter cookie. Kids and older people loved them (and everyone inbetween.)

awful cookies, too sticky to roll, maybe they should be chilled first, but don't bother! We patted them into rounds to bake. Pudding adds no flavor, very little green color and baking mix made them way toooooo salty. waste of time!

I thought these were tasty, although my husband and kids said they were just o.k. I also added chopped pistachios to the mix. Thanks Mary Beth!

I tried these cookies and they were fab! I had to make myself stop tasting the dough. I iced them with the Sugar Cookie Icing on this website. The almond flavoring in the icing slightly masked the pistachio flavor of the cookies, but they were still very wonderful! I've already bought 4 boxes of pistachio pudding mix to be ready to make them again!

This recipe is more like a sweet biscuit. Not very sweet. The cookies come out a lovely festive color, but the dough is very sticky and hard to handle.

An interesting cookie, it started out sweet but the dough is very sticky and I ended up using too much flour in order to roll it out and it ended up tasting blah. Next time I may try using an extra pkg of pudding mixed with the flour for rolling.