1 cup butter, softened
3/4 cup light brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 (3.4 ounce) package instant pistachio pudding mix
1/2-2/3 cup chopped pistachios (make sure they are unsalted)
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1 teaspoon baking soda
The photos illustrate a halved recipe. Your proportions will be larger if you make the full recipe that yields about 4 dozen cookies.
Step 1: Wet Mixing
3. Whip the egg into the creamed butter mixture.
4. Add the pudding mix, vanilla and chopped pistachios.