PISTACHIO CHERRY MELTAWAY COOKIES

Pistachio Cherry Meltaway Cookies image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 7

1 cup(s) butter, softened
1/2 cup(s) powdered sugar
1 - (3.4 ounce) package instant pistachio pudding mix
1 2/3 cup(s) all-purpose flour
1 1/2 teaspoon(s) almond extract
- (optional) green food coloring
1/2 cup(s) maraschino cherries, chopped finely

Steps:

With a stand mixer, beat the butter until fluffy. Add the powdered sugar, pudding mix, and flour. Mix until combined. The mixture may seem dry at first but will come together after beating.
Add the almond extract and green food coloring if you want the cookies with a brighter green color. Finely chop the maraschino cherries. Using a paper towel pat the cherries removing all of the juice and excess liquid. You want to make sure you dry all of the red juice or you may turn your cookies a not so pretty color. Gently mix in the chopped cherries.
Wrap the dough in plastic wrap and place in the freezer for 30-60 minutes or until firm. Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Take a tablespoon of dough and roll into a ball. Place cookie on the cookie sheet and repeat with the remaining dough. Bake for 9-11 minutes. Remove from the oven and let the cookies cool on the cookie sheet. Once completely cooled sprinkle cookies with additional powdered sugar.