Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 box (3.4 oz) instant pistachio pudding mix
1 2/3 cups all-purpose flour
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
4-5 drops green food coloring
Instructions :
In a stand mixer bowl, cream the butter until it’s light and fluffy.
Add the powdered sugar, pistachio pudding mix, vanilla extract, almond extract, and green food coloring. Beat until the mixture is thoroughly combined.
Slowly incorporate the flour into the mixture, mixing until a cohesive dough forms.
Wrap the dough in plastic and chill in the freezer for 15 minutes, or refrigerate for an hour to firm up.
Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
Using a 1 ½ tablespoon scoop, form the dough into balls and arrange them on the baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 9-11 minutes, or just until the edges begin to take on a slight golden hue. Allow the cookies to rest on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.