Pistachio Cookies

Yield: Approximately 24-30 cookies (depending on size)

Wet Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup vegetable oil
- ¼ cup water
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon pistachio or almond extract
Dry Ingredients:
- 1 large package (5.1 oz) instant pistachio pudding mix (or 2 small packages)
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 cups all-purpose flour
Optional Mix-Ins and Toppings:
- ½ cup white chocolate chips (optional)
- ¼ cup chopped pistachios (for garnish)
- Melted white chocolate (for drizzling)
- Sugar crystals or sprinkles (for garnish)

Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats.
Mix Wet Ingredients:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2 minutes.
- Add the oil, water, and egg, mixing until well combined.
- Stir in the vanilla and pistachio (or almond) extract.
Combine Dry Ingredients:
- In a separate bowl, whisk together the pistachio pudding mix, salt, baking powder, and flour.
Form the Dough:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- If desired, fold in the white chocolate chips for an extra touch of sweetness.
Shape the Cookies:
- Roll the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.
Bake:
- Bake in the preheated oven for 13-15 minutes, or until the edges are set and the tops look slightly puffed.
- Avoid overbaking to keep the cookies soft.
Decorate:
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Drizzle the cooled cookies with melted white chocolate.
- Sprinkle with chopped pistachios and sugar crystals for decoration.

Chopped Pistachios: For added texture, gently press chopped pistachios into the tops of the cookie dough balls before baking.
White Chocolate Drizzle: Melt the white chocolate in a microwave-safe bowl in 15-second intervals, stirring between each interval, until smooth.
Storage: Store in an airtight container at room temperature for up to 5 days. These cookies can also be frozen for up to 3 months.