This is also a Pillsbury recipe!
1/2 Cup powdered sugar
1/2 Cup butter or margarine, softened
1/2 Cup oil (we use canola)
1 tsp. vanilla OR almond extract
3 drops green food coloring
2 eggs
1 3-3/4-oz. package instant pistachio pudding
2 Cups flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 Cup chopped pecans or walnuts (I used hazelnuts)
Sugar for rolling (I used a blend of green & white sugars)
In a large bowl, combine powdered sugar, butter, oil, extract, food coloring, eggs & pudding mix; blend well.
In a medium bowl combine flour, baking soda, cream of tartar and salt; mix well.
Slowly stir in flour mixture into pudding mixture, blending well. Stir in nuts.
Cover & refrigerate dough for about one hour for easier handling.
Heat oven to 375.
Shape dough into one inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake for about 10 - 15 minutes (12 worked perfectly for us) or until light golden brown around edges. Makes about 5 dozen cookies.
Kath