Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a stand mixer, beat 1 cup of softened unsalted butter on medium speed until fluffy, about 2 minutes.
- Gradually add 1 cup of powdered sugar and 3.4 ounces of instant pistachio pudding mix, mixing on low speed until incorporated.
- Then, add 2 cups of all-purpose flour while continuing to mix until the dough comes together.
- Mix in 1 teaspoon of almond extract and, optionally, 2 drops of green food coloring.
- Carefully chop and pat dry 1/2 cup of maraschino cherries and fold them into the dough.
- Wrap the dough in plastic wrap and refrigerate for 30 to 60 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once chilled, roll tablespoon-sized pieces of dough into balls and place on the prepared baking sheet.
- Bake in the preheated oven for 9 to 11 minutes until set but soft in the center.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack and roll in powdered sugar once cool.
Nutrition
Notes
Ensure to pat the maraschino cherries dry before folding them in to minimize excess moisture, which helps maintain texture and color.