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PISTACHIO PUDDING COOKIES 
2 1/4 c. unsifted all purpose flour
1 tsp. baking soda
1 c. butter, well softened
1/4 c. granulated white sugar
3/4 c. brownulated light brown sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
1 (4 oz.) pkg. pistachio instant pudding (used dry)
2 eggs
1 (12 oz.) pkg. butterscotch morsels
1 c. chopped walnuts
Few drops green food coloring (opt.)

Mix flour and baking soda in medium bowl. Combine butter, both sugars, both extracts and instant pudding powder in large mixing bowl. Beat until smooth. Beat in eggs, one at a time. Gradually stir in flour mixture. Stir in morsels and nuts. Batter will be very stiff; mix well with floured hands. Cover bowl; chill several hours or overnight for easier shaping. Form into smooth balls by teaspoonfuls. Place 2" apart on ungreased cookie sheets. Bake at 375 degrees for 8 to 10 minutes. Do not overbake. If desired, drizzle with confectioners' sugar icing mixed with a few drops green food coloring.
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 Rating: 5 / 5 - Reviews: 1
Nov 19, 2:39 PM
Brenda (New Jersey) says:

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