Pistachio Pudding Cookies

Preheat oven to 350 F. Line 2 baking sheets with parchment paper and set aside.

In a large bowl cream butter and sugar together. Mix in oil, water, egg, pudding mixes, vanilla, salt and baking powder, stirring until smooth. Add in flour and chopped nuts and stir to combine.

Using a teaspoon, scoop dough and roll into 1 inch sized balls and place them on the prepared baking sheets, about 2 inches apart. Gently flatten each ball with the bottom of a glass dipped in sugar.

Bake for 10-12 minutes, or until edges begin to brown. Remove from oven and move to cooling racks.

Melt chocolate chips in the microwave for 30 second increments. Once melted drizzle it over cooled cookies. Let the chocolate set before storing.

Recipe adapted from King Arthur Flour Cookie Companion.