Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp almond extract
- 4 drops green food coloring
- 1 (3.4 ounce) box instant pistachio pudding mix
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 sticks (1 cup) unsalted butter, softened
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until smooth.
- Add the pistachio pudding mix, almond extract, and vanilla extract; mix until well combined.
- Gradually add in the all-purpose flour and mix until a dough forms.
- If desired, add a few drops of green food coloring to reach your desired color, mixing until evenly distributed.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: pistachio, cookies, dessert, baking, pudding