1/2 c. powdered sugar
1/2 c. butter, softened
1/2 c. oil
1 tsp. almond extract
2 eggs
1 (3 1/2 oz.) pkg. instant pistachio pudding
1 to 3 drops green food color
2 c. flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/8 tsp. salt
1/2 c. chopped pecans
Sugar

In large bowl, combine powdered sugar, butter, oil, almond extract, eggs, pudding mix and food color; mix well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, cream of tartar and salt; mix well. Stir in pecans. Cover with plastic wrap, refrigerate 1 hour for easier handling.

Heat oven to 375 degrees. Shape dough into 1-inch balls, roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 375 degrees for 10 to 15 minutes or until edges are light golden brown. Immediately remove from cookie sheets. 4 1/2 dozen cookies.