Cream the Butter: Beat 1 cup of softened unsalted butter in a stand mixer until light and fluffy, about 2-3 minutes.

Mix in the Sugars and Flavorings: Gradually add 1/2 cup powdered sugar while mixing. Then add 3.4 ounces of pistachio pudding mix, 1.5 teaspoons almond extract, 1 teaspoon vanilla extract, and 4-5 drops of green food coloring. Mix until smooth.

Incorporate the Flour: Slowly blend in 1.5 cups of all-purpose flour until just combined, being careful not to overmix.

Chill the Dough: Cover the dough with plastic wrap and refrigerate for approximately 30 minutes.

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Shape the Cookies: Scoop about 1.5 tablespoons of dough, roll into a ball, and space on the baking sheet 1 inch apart.

Bake the Cookies: Bake for 11-15 minutes, or until edges are light golden brown. Keep an eye on them to ensure doneness.

Cool and Serve: Let cookies rest on the baking sheet for 3-5 minutes before transferring to a cooling rack.