In a stand mixer, beat the softened butter until light and fluffy, about 2-3 minutes.

Add powdered sugar, dry instant pistachio pudding mix, almond extract, and vanilla extract. Mix on low until well combined, around 1-2 minutes.

Gradually add flour and green food coloring, mixing on low until a soft dough forms, about 1-2 minutes.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop 1½ tablespoons of dough, roll into a ball, and place on the lined baking sheet, spacing them about 1 inch apart.

Bake for 11-15 minutes or until edges are light brown and centers are set.

Let the cookies cool on the baking sheet for 3-5 minutes before transferring to a wire rack.