In a stand mixer, beat 1 cup of softened unsalted butter until light and fluffy, about 2-3 minutes. Gradually add in 1 cup of powdered sugar, 1 package of instant pistachio pudding mix, 1 teaspoon of vanilla extract, 1 teaspoon of almond extract, and a few drops of green food coloring, mixing until everything is well combined and smooth.

Slowly add 2 cups of all-purpose flour into the mixer while it’s on low speed. Mix until no dry flour spots remain and a dough forms, about 1-2 minutes.

Once the dough is well mixed, cover the bowl tightly with plastic wrap. Refrigerate the dough for 30 minutes.

While the dough chills, preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

After chilling, remove the dough from the fridge. Use a cookie scoop to portion out about 1½ tablespoons of dough, rolling each piece into a ball.

Bake the cookies in the preheated oven for 11-15 minutes, or until the edges are just starting to turn a light golden brown.

Allow the cookies to rest on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.