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20 minutes
10 minutes
30 minutes
- 0.5 cup butter, softened
- 1 (3 ounce) package instant pistachio pudding mix
- 1.3333300352097 cups baking mix
- 1 tablespoon white sugar
- Preheat the oven to 350 degrees F (175 degrees C) and lightly grease baking sheets.
- In a large bowl, use an electric mixer to cream together butter and pistachio pudding mix until smooth. Mix in baking mix, egg, and sugar until a dough forms.
- Gently roll dough on a floured surface to a thickness of 3/8 inch; use a shamrock cookie cutter to cut out cookies. Place the cookies 2 inches apart on the baking sheets.
- Bake in the oven until edges turn golden, approximately 10 minutes. Allow to cool briefly on the baking sheet before transferring to a wire rack to cool completely.
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