Add the butter to the bowl of a stand mixer and beat until smooth and fluffy. Add the powdered sugar pistachio pudding mix, almond extract, vanilla extract, and 4-5 drops of food coloring. Mix until well combined.
Add the flour the mix on low speed until combined. You don’t want to see any white streaks in the dough.
Cover with plastic wrap and freeze for 15-20 minutes or refrigerate for 1 hour.
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Use a 1 ½ - 2 Tbsp dough scoop to scoop the dough and roll into a ball. Place on the baking sheet, leaving space between each cookie. Press down slightly on each ball of dough.
Bake for 10-12 minutes or until the edges start to turn light brown. Let cool for about 5 minutes then transfer to a cooling rack to cool completely.
Enjoy! Store any leftovers in an airtight container.
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Add the butter to the bowl of a stand mixer and beat until smooth and fluffy. Add the powdered sugar pistachio pudding mix, almond extract, vanilla extract, and 4-5 drops of food coloring. Mix until well combined.
Add the flour the mix on low speed until combined. You don’t want to see any white streaks in the dough.
Cover with plastic wrap and freeze for 15-20 minutes or refrigerate for 1 hour.
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Use a 1 ½ - 2 Tbsp dough scoop to scoop the dough and roll into a ball. Place on the baking sheet, leaving space between each cookie. Press down slightly on each ball of dough.
Bake for 10-12 minutes or until the edges start to turn light brown. Let cool for about 5 minutes then transfer to a cooling rack to cool completely.
Enjoy! Store any leftovers in an airtight container.
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