Cherry Pistachio Butter Cookies

Cherry Pistachio Butter CookiesAren’t these festive?  So pretty on a white plate!  Let me tell you about them….

Essentially, someone made a cross between a russian tea cake, shortbread, and holiday fruit cake-minus the booze.  The result? A pale green (yet mint free, for all of you who have mint aversions, and therefore avoid green confections) crumbly kind of butter cookie that taste delightfully nostalgic.  I don’t really know why, but the green pistachio pudding mix in the cookies are probably the reason.

For the record, my Mom never ever ever made instant pistachio pudding for us when we were kids, but something about it tastes like coming home.  Add in bright red maraschinos and you have a down right merry little cookie.  They are quite sweet looking (pun intended) on a dessert tray at a party and kids seem to gravitate toward them especially.  I mean these are green cookies, people!  How can that NOT put you in the Christmas spirit?!
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Cherry Pistachio Butter Cookies
Adapted from
This dough is pretty tolerant so be brave and let your kids help roll these.

1 c (2 sticks) butter, softened
1 box (3 oz) instant pistachio pudding
1 2/3 c flour
1/2 c maraschini cherries, finely chopped

After you finely chop the cherries, fold them into a double layer of paper towels and press the excess liquid off of them. They need to be pretty dry when you mix them in.  Using a hand mixer or stand mixer, combine the first three ingredients until smooth and combined.  Gently mix in the cherries JUST until evenly distributed.  Scoop the dough into small teaspoon sized portions, roll between your hands to make a smooth ball, and gently press to make a slightly flat hockey puck shape on a sprayed or lined sheet pan.  Bake at 350 for about 10 minutes, or until the edges are just lightly browned.  Cool and sprinkle with additional powdered sugar if desired.