Pistachio Cookies

1 2/3 c. all-purpose flour (stir, stir & level)

1 small (3.4 oz) box instant pistachio pudding mix (dry, not prepared)

1 tsp baking soda

½ tsp salt

¾ c (1 ½ sticks) unsalted butter, room temperature

¾ c. granulated sugar

¼ c. light brown sugar, gently packed

1 large egg

1 tsp clear vanilla extract (or ½ tsp almond extract)

1 drop green food coloring, optional

1 c. white chocolate chips

½ c. shelled pistachios, chopped

Preheat oven to 350 degrees. Line baking trays with parchment paper or silicone baking mat. Whisk flour, pudding mix, baking soda and salt in large bowl. In separate bowl & using electric mixer with paddle attachment, cream butter, granulated and brown sugar until light and fluffy.

Add egg, vanilla and food coloring. Add dry ingredients to the wet with mixer until incorporated. Gently mix in the white chocolate chips & pistachios.

Spoon 1 ½ to 2 Tbsp dough balls 2-3 in. apart. You may want to round dough in your hand before placing to help nuts and & chocolate chips tuck inside.

Bake at 350 degrees 10-12 min. until edges & bottom are light brown. Rest on cookie sheet for a few minutes and transfer to cooling rack.

Shared by Sharon Miller