In a stand mixer, cream 3/4 cup of softened unsalted butter until it's light and fluffy—this should take around 2-3 minutes.

Add 1 cup of powdered sugar, 1 box of instant pistachio pudding mix, 1 teaspoon of almond extract, 1 teaspoon of vanilla extract, and a few drops of green food coloring into the creamed butter. Blend on medium speed until smooth—approximately 1-2 minutes.

Gradually add 1 and 3/4 cups of all-purpose flour into the mixture, mixing on low speed until just combined.

Cover the dough tightly with plastic wrap and refrigerate for 30 minutes.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop out about 1.5 tablespoons of dough and roll it into balls. Place them about 1 inch apart on the prepared baking sheet.

Bake the cookies in the preheated oven for 11-15 minutes or until the edges are lightly browned.

Let the cookies rest on the sheet for 3-5 minutes before transferring to a cooling rack.