Pistachio Cherry Meltaways

Ingredients:

• 1 cup butter, softened
• 2/3 cup powdered sugar
• 1 (3.4 ounce) package instant pistachio pudding mix
• 1 2/3 cups all-purpose flour
     
• 1 1/2 teaspoons almond extract
• (optional) green food coloring
• 1/2 cup maraschino cherries, chopped finely

Yield: 24 Cookies

Directions:

1. With a stand mixer, beat the butter until fluffy. Add the powdered sugar, pudding mix, and flour. Mix until combined. The mixture may seem dry at first but will come together after beating.
2. Add the almond extract and green food coloring if you want the cookies with a brighter green color.
3. Finely chop the maraschino cherries. Using a paper towel pat the cherries removing all of the juice and excess liquid. You want to make sure you dry all of the red juice or you may turn your cookies a not so pretty color. Gently mix in the chopped cherries.
4. Wrap the dough in plastic wrap and place in the freezer for 30-60 minutes or until firm.
5. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
6. Take a tablespoon of dough and roll into a ball. Place cookie on the cookie sheet and repeat with the remaining dough.
7. Bake for 9-11 minutes. Remove from the oven and let the cookies cool on the cookie sheet. Once completely cooled sprinkle cookies with additional powdered sugar. 

Source: thegirlwhoateeverything.com  iheartnaptime.net 

tand mixer, beat the butter until fluffy. Add the powdered sugar, pudding mix, and flour. Mix until combined. The mixture may seem dry at first but will come together after beating.

Add the almond extract and green food coloring if you want the cookies with a brighter green color.

Finely chop the maraschino cherries. Using a paper towel pat the cherries removing all of the juice and excess liquid. You want to make sure you dry all of the red juice or you may turn your cookies a not so pretty color. Gently mix in the chopped cherries.

Wrap the dough in plastic wrap and place in the freezer for 30-60 minutes or until firm.

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Take a tablespoon of dough and roll into a ball. Place cookie on the cookie sheet and repeat with the remaining dough.

Bake for 9-11 minutes. Remove from the oven and let the cookies cool on the cookie sheet. Once completely cooled sprinkle cookies with additional powdered sugar.

Read more at http://www.the-girl-who-ate-everything.com/2013/11/pistachio-cherry-meltaways.html#RZWOv5hPjSsgkEpM.99

In a stand mixer, beat the butter until fluffy. Add the powdered sugar, pudding mix, and flour. Mix until combined. The mixture may seem dry at first but will come together after beating.

Add the almond extract and green food coloring if you want the cookies with a brighter green color.

Finely chop the maraschino cherries. Using a paper towel pat the cherries removing all of the juice and excess liquid. You want to make sure you dry all of the red juice or you may turn your cookies a not so pretty color. Gently mix in the chopped cherries.

Wrap the dough in plastic wrap and place in the freezer for 30-60 minutes or until firm.

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Take a tablespoon of dough and roll into a ball. Place cookie on the cookie sheet and repeat with the remaining dough.

Bake for 9-11 minutes. Remove from the oven and let the cookies cool on the cookie sheet. Once completely cooled sprinkle cookies with additional powdered sugar.

Read more at http://www.the-girl-who-ate-everything.com/2013/11/pistachio-cherry-meltaways.html#RZWOv5hPjSsgkEpM.99