Ingredients:
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (3.4 oz) package instant pistachio pudding mix
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/2 cup finely chopped maraschino cherries
Extra sugar for rolling cookies
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in the egg and vanilla extract.
In another bowl, whisk together flour, pistachio pudding mix, baking soda, and salt.
Gradually blend dry ingredients into the wet mix, alternating with milk, starting and ending with the flour mixture.
Fold in the chopped maraschino cherries gently.
Scoop dough by tablespoons, form into balls, and roll each in extra sugar.
Place dough balls on the prepared baking sheet, spaced 2 inches apart
Bake for 10-12 minutes until edges are slightly golden.
Allow to cool on the baking sheet before transferring to a wire rack.
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