The 2015 Christmas cookie extravaganza commenced yesterday. I had no plans other than to be in the kitchen baking and that is exactly what I did. I made 4 different batches of cookies, sampled one of each and brought them all into work.
- 1 cup butter, at room temperature
- 1 cup confectioner’s sugar, divided
- 2 tsp. vanilla extract
- 1 3/4 cup flour
- 1 box (3.4 oz) of pistachio instant pudding mix
- 1/2 tsp. salt
In a large bowl cream the butter and gradually add in 1/2 cup of powdered sugar and beat until fluffy. Stir in the vanilla extract. In a medium bowl combine flour, pudding mix, and salt. Gradually mix flour mixture into wet ingredients and stir until combined.
Divide dough in half, wrap in saran wrap and place in refrigerator for at least an hour.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Remove dough from the plastic wrap and roll into small balls. Place on parchment lined baking sheets and press down on the balls slightly spacing them about 1 inch apart. Bake for 8-10 minutes. Don’t over bake. Remove from oven and let sit on baking sheet for 5 minutes. At 5 minutes, remove from baking sheet and toss in remaining 1/2 cup of powdered sugar and set on wire rack until completely cooled.