From: Jenn@eatcakefordinner
1/2 c. unsalted butter, room temperature
3/4 c. sugar
1 tsp. vanilla extract
3/4 tsp. almond extract
2 large eggs
1 (3.4 oz.) pkg. instant pistachio pudding mix
2 drops green food coloring, opt.
2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
Preheat oven to 375 degrees. Cream together butter and sugar. Mix in the vanilla and almond extracts. Add the eggs, one at a time, beating after each addition. Mix in the dry pudding mix and green food coloring. Add one cup of flour, salt and baking soda and mix until combined. Add the remaining one cup of flour and mix until just combined. Press dough evenly into a greased 9x13-inch pan. Bake for 14-15 minutes (I like mine best at 14 minutes). Cool completely and top with buttercream frosting.
Buttercream Frosting
1/2 c. unsalted butter, room temperature
pinch of salt
1 tsp. vanilla extract
1/4 tsp. almond extract
2 1/4 c. powdered sugar
1 Tbl. milk, plus more if needed
In a medium mixing bowl, combine butter, salt, vanilla extract and almond extract and mix until creamy. Add one cup of powdered sugar and mix well. Add remaining powdered sugar and mix until smooth and creamy, adding milk as needed to reach desired consistency. Spread over cooled sugar cookie bars.