Tasty cookies with a subtle pistachio flavor.

1 cup butter, softened
3/4 cup light brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
2 eggs
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

1-2. I had to hand cream my butter and sugars, so photos 1-3 illustrate a solution. I grated cold butter and whipped the sugars into it with a fork. If you have a hand or stand mix, you can cream the butter conventionally.
3. Whip the egg into the creamed butter mixture.
4. Add the pudding mix, vanilla and chopped pistachios.

Step 2: Dry Mixing

1. Add the flour, baking soda, and salt and mix until the flour is incorporated.
2. Drop tablespoons of dough onto a greased cookie sheet and bake at 350 degrees F for 10 minutes or until the edges start to brown.