PIstachio Pudding Funfetti Festive Cookies

Cookie recipe:

1 3.4 ounce package of instant pistachio pudding

1 cup sugar

1 egg

1 1/2 sticks (3/4 cup) butter, room temperature

1 2/3 cup all purpose flour

1 teaspoon baking soda

3/4 teaspoon fine sea salt

1/4 teaspoon almond extract

1 teaspoon vanilla extract

1/3 cup rainbow sprinkles

Preheat oven to 350 degrees F.

In bowl of stand mixer fitted with paddle attachment, cream together butter and sugar (about 2 to 3 minutes). Add pistachio pudding and egg. Continue to mix for another few minutes until dough is light and fluffy and egg is fully incorporated. Add in almond and vanilla extracts and mix.

Add in flour, baking soda, and salt. Mix until just combined. Add in sprinkles and give the dough another stir to distribute the sprinkles.

Bake for 8 to 10 minutes.

Frosting:

6 ounces white chocolate chips

1/3 cup heavy whipping cream

pinch of salt

1/2 cup powdered sugar

maraschino or amarena cherries

In microwave safe bowl of saucepan combine cream and white chocolate. Heat until cream is warm and stir frequently until chocolate is melted and combined with the cream. Add salt.

Let cool for about 10 minutes. Add in 1/2 cup powdered sugar and stir to combine.

Frost cookies and top with cherry.