Preparation

• Preheat your oven to 350 degrees F. Line a 9×9 baking pan with parchment paper, allowing excess to hang over the sides.
• Add the softened butter, dry pistachio pudding mix, and sugar to a large mixing bowl. Beat until creamy and well combined.
• Add in the eggs, vanilla extract, and almond extract. Add food colouring if desired and beat into the mixture.
• Add in the flour and baking powder. Beat to combine.
• Press the cookie dough into the prepared baking pan. Bake for 20 minutes or until the edges are lightly browned. Allow to cool completely.
• To prepare the frosting, beat the vegetable shortening and then add confectioner's sugar one cup at a time, beating well. Then add vanilla extract and milk.
• Frost the cooled cookie base and sprinkle with chopped pistachios. Gently press the pistachios into the frosting.
• Store in a covered container in a cool place for 3-5 days.