Pistachio Wedding Cookies

In a large mixing bowl, cream butter. Beat in 1/2 cup sugar until fluffy. Add in vanilla extract.

In a medium bowl, combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined.

Divide dough in half and form into a ball. Wrap in plastic wrap and place in refrigerator for at least 1 hour.

Preheat oven to 350ºF. Line baking sheets with parchment paper.

Remove dough from plastic wrap and make teaspoon-size balls. Place on baking sheets and press down on the balls, slightly spacing them about 1 inch apart.

Bake in preheated oven for 9-10 minutes. Don’t overbake. Remove from oven and let them sit on baking sheet for about 5 minutes. While cookies are still, warm toss them in remaining confectioners sugar and set on wire rack until cooled completely.

Store in airight containers.