These treats are a combination of a shortbread and a customary wedding treat. The expansion of the pudding blend makes them soften in-your-mouth you all! Furthermore, this smooth surface prepares up the PERFECT treat in my book!
Also, they are so lovely shrouded in confectioners (for you refined companions out there) sugar. Here in the south we tenderly call it Powdered Sugar! Furthermore, hello, you know it's winter and I need some snow in my life here in Florida! An a little dustin' with this and you have one delightful sweet treat!
In the mean time, in a different bowl combine the flour and pudding blend. At that point step by step include into spread and sugar. Blend until consolidated! I utilized my stand blender, however on the off chance that you don't have one utilize your hand blender. Or on the other hand some genuine effort does some amazing things as well!
- 2 sticks salted butter, softened
- 1 1/4 cup powdered (confectioners) sugar, divided
- 2 tsp vanilla
- 1 3/4 cups all purpose flour
- 1 (3.4 oz) package pistachio instant pudding mix
INSTRUCTIONS
- In a large bowl, with a stand or hand mixer cream butter until smooth. Add in 1/2 cup powdered sugar and beat until fluffy. Add in vanilla and mix until combined.
- In another bowl combine flour and dry pudding mix until combined. Gradually add flour mixture into butter mixture until it forms a dough.
- Pour dough onto wax paper and form a ball. Wrap and refrigerate for 1 hour.
- Remove from refrigerator and use teaspoon measuring spoon to make a cookie ball. Take back of measuring spoon to slightly press ball.
- Place on parchment lined baking sheet and bake on 350 degree preheated oven for 6 to 9 minutes. Remove and let cool 3 to 5 minutes on baking sheet.
- Using remainder of powdered sugar. Roll cookies in sugar and place on wire rack to cool completely. Store in air tight container.
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