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INGREDIENTS:
3/4 cup butter, room temperature
1 1/2 cup all-purpose flour
1/4 tsp. salt
1 pkg. (3.9 oz.) pistachio pudding mix
1/4 scant tsp. almond extract
1/2 tsp. vanilla extract
1/4 scant cup semi-sweet mini chocolate chips
3/4 cup powdered sugar, sifted
INSTRUCTIONS:
Beat butter on medium high with an electric mixer just until creamy (about 20 seconds). Add vanilla and almond extract. Beat just until combined.
Combine flour, salt, pudding mix in a small bowl. Add to butter, 1/3 at time, beating until blended before adding more. Beat last addition until well blended. Stir in chocolate chips.
Scoop dough using a small ice cream scoop or a tablespoon. Roll into a ball using hands. Place onto a tray. Cover with plastic wrap. Refrigerate for 2 hours.
Preheat oven to 350 degrees F.
Place dough at least 1-inch apart onto an ungreased baking sheet. Bake for 12-15 minutes until the bottom of the cookies are lightly brown. Do not over bake. Allow to cool on baking sheet for 3 minutes. Transfer onto cooling rack. Roll in powdered sugar while warm. Cool completely. Roll again in sugar when completely cool.
Makes 20 cookies.
Recipe Notes:
Chilling of the dough is optional. I like to chill the dough to firm up the butter, which prevents spreading while baking.
If you prefer cookies that are not too sweet, omit the first roll in powdered sugar while the cookies are warm. Roll only once, when cookies are cooled.
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