When I eat these, they seriously just melt in my mouth! Now this is what a Christmas cookie is all about!

These pistachio cookies are a delightful twist on the classic sugar cookie, infusing the rich, nutty flavor of pistachios and the sweet, tangy burst of maraschino cherries. Not only are these cookies visually appealing with their flecks of green and red, but they also boast a unique flavor profile that sets them apart. The use of instant pistachio pudding mix not only simplifies the baking process but also ensures a moist and tender crumb. While the origins of this specific cookie are hard to pinpoint, it draws inspiration from the long-standing tradition of using pudding mixes in baking to enhance flavor and texture. These cookies are a perfect way to celebrate the holidays or to add a special touch to your cookie repertoire.

Pistachio cookies with their vibrant colors and festive flavors are best served as part of a dessert spread. They pair beautifully with a frothy cappuccino or a glass of cold milk. When entertaining, try serving them alongside vanilla ice cream or as a complement to a fruit platter to balance their sweet richness. You could also package them in a decorative tin as a thoughtful homemade gift or simply enjoy them as a whimsical afternoon treat. Whatever the occasion, these cookies are sure to leave a lasting impression.

Ingredients:

- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 (3.4 oz) package instant pistachio pudding mix
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup finely chopped maraschino cherries
- Extra sugar for rolling cookies

Instructions:

1. Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. Beat in the egg and vanilla extract until well combined.

4. In a separate bowl, whisk together the all-purpose flour, instant pistachio pudding mix, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

6. Gently fold in the chopped maraschino cherries.

7. Scoop out the cookie dough by tablespoons, roll into balls, and then roll each ball in the extra sugar to coat.

8. Place the dough balls on the prepared baking sheet, spaced about 2 inches apart.

9. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

10. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these exquisite pistachio cookies with your favorite sides and share them with friends and family for a sweet treat that is as delightful to look at as it is to eat.