Pistachio Pudding Cookies

Steps

1. Preheat oven to 325°F. Line 2 cookie sheets with parchment. In a medium bowl, whisk together the flour, pudding mix, baking soda, and salt. Set aside.
2. In a large bowl, using a hand mixer or stand mixer, combine the butter and granulated sugar. Beat on medium speed 3 min., until fluffy. Add the egg, yogurt, and almond extract. If desired, add 2–4 drops green food coloring. Beat on medium speed 1 min., until incorporated. Add dry ingredients to bowl and mix on low 30 sec.–1 min., until just combined. Stir in pistachios and/or maraschino cherries, if using.
3. To a shallow dish, add the confectioners’ sugar. Shape dough into 1-inch balls. (If dough is too soft to handle, refrigerate 10 min.) Roll the dough balls in confectioners’ sugar to coat. Place on prepared baking sheets, about 2 inches apart.
4. Bake 12–14 min., until cookies are puffed and cracked. Cool 1 min. on cookie sheets, then transfer to wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.