Ingredients
1/2 cup butter, softened1/2 cup vegetable oil1/2 cup confectioners’ sugar2 large eggs, room temperature1 teaspoon almond extract1 to 3 drops green food coloring2 cups all-purpose flour1 package (3.4 ounces) instant pistachio pudding mix1/2 teaspoon baking soda1/2 teaspoon cream of tartar1/8 teaspoon salt1/2 cup chopped pistachios or pecans1/2 cup green colored sugar
Preparation
In a large bowl, beat the butter, oil and confectioners’ sugar until blended (mixture will clump together). Add eggs, 1 at a time, beating well after each addition. Beat in extract and food coloring.
Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour. Preheat oven to 375°.
Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake for 7-9 minutes or until cookies are set. Cool for 1 minute before removing to wire racks. Store in an airtight container.
