3 1/4 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 c. (2 sticks) butter, softened
1 c. granulated sugar
2 eggs
2 tbsp. milk
1 tsp. vanilla
1/4 c. chopped almonds
1 pkg. pistachio instant pudding
1 pkg. semi-sweet chocolate pieces (miniature best)
confectioners' sugar (optional)
New chips with red and green sprinkle for garnish (optional)

Preheat oven to 375 degrees and lightly grease cookie sheets. Sift flour, baking powder and salt and set aside. Beat butter and sugar in large bowl until well blended. Add eggs, milk and vanilla; blend until creamy. Add flour mixture; mix until stiff dough forms. Remove 1/4 dough to a small bowl, add nuts. (Red food coloring may be added to small portion of dough for a touch of color.)

Add pudding mix and chocolate pieces to the remaining dough, reserving 1/4 of the chocolate pieces for top. Shape rounded teaspoonfuls of pistachio dough into balls; place 1 1/2 inches apart on prepared sheets. Cover bottom of drinking glass with a damp cloth; flatten dough.

Shape nut-dough mixture into marble-sized pieces; place on top of flattened pistachio cookies. Decorate each with one of the reserved chocolate pieces. Bake in preheated oven 8-10 minutes or until cookies are set. Cool on racks. Dust with 10X sugar, if desired. Makes about 5 dozen cookies.