From the Kitchens of Amy & JJ

Just in time for holiday baking – the BEST pistachio cookies ever. These are delicious and small enough that you can make a whole plate to serve a big group. Especially good when they are almost frozen!

For cookies:
1 cup butter softened
1/3 cup powdered sugar
1 large egg
1 tsp. vanilla
1 tsp. almond extract
2 cups all-purpose flour
3.4 oz. box instant pistachio pudding mix
1 cup chopped pistachios (you can choose to not add these
For frosting:
4 tbsp. butter softened
4 oz. cream cheese softened
1 tsp. vanilla
2 cups powdered sugar
Cooking the Cookies!

In a large mixing bowl, beat butter and sugar until fluffy.
In a cooled bowl, beat in egg and extracts.
In a small bowl, whisk together flour and pudding mix.
Add dry ingredients to the wet ingredients, beating until just combined. DO NOT OVERMIX
Shape into 1-inch balls, and roll in pistachios. NOTE – can be made without pistachio pieces, if desired.
Arrange on baking sheets lined with parchment paper
Make an indent in the center of each cookie.
Bake at 350 degrees for 10-12 minutes, or until bottoms are lightly browned.
Remove to wire racks to cool.
For the frosting!
In a small mixing bowl, beat butter, cream cheese, and vanilla until smooth.
Add powdered sugar, and beat until smooth and creamy.
Add to the center of COOLED cookies.