Pistachio Cookies Recipe

Ingredients: 1/2 cup butter, softened, 1/2 cup vegetable oil, 1/2 cup confectioners' sugar, 2 large eggs, room temperature, 1 teaspoon almond extract, 1 to 3 drops green food coloring, 2

cups all-purpose flour, 1 package (3.4 ounces) instant pistachio pudding mix, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/8 teaspoon salt, 1/2 cup chopped pistachios or

pecans, 1/2 cup green colored sugar. Beat the butter, oil, and confectioners' sugar in a large bowl until well combined (the mixture may clump together). One egg at a time, add and beat

thoroughly after each addition. Stir in food coloring and extract. Gradually add the flour mixture to the creamed mixture after combining the pudding mix, baking soda, cream of tartar, and

salt. Add nuts and stir. Refrigerate for one hour with a cover on. Turn the oven on to 375°. Roll into one-inch balls and coat with colored sugar. Arrange 2 inches apart

on baking sheets without oil. Bake the cookies for 7–9 minutes, or until they are set. Let cool for a minute and then transfer to wire racks. Keep enclosed in a sealed container.

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