• 1/2 cup unsalted butter, softened
• 1/2 cup sugar (plus extra sugar for rolling the balls of dough in)
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 large egg, lightly beaten
• 1 tsp. vanilla
• 2 (3.4 oz.) pkg. Pistachio instant pudding mix
• 1/2 tsp. salt
• 1 tsp. baking powder
• 2 cups flour
• 1/2 cup pistachio nuts, chopped

Preheat the oven to 350°F.  Use nonstick baking sheets or ones lined with parchment paper.

In a bowl, cream the butter and sugar; add the oil, water, egg and vanilla.

In a separate bowl mix the flour, salt, baking powder and the dry pistachio pudding.  Add to the butter mixture and combine; stir in the nuts.

I used a 1-1/4-inch stainless steel scoop to make the balls and then rolled them in my hands to get a smooth, round texture and then rolled them again  in the sugar.  Place on the baking sheets and press down slightly on top of each cookie with the bottom of a glass.

Bake the cookies for 12 minutes or so, until the edges are barely turning brown.  It took 13 minutes in my oven so you just have to watch them towards the end of 12 minutes and see whether you need to cook another minute.

Makes about 48 cookies

Recipe by CookingWithAuntJuju.com