Pistachio Pecan Cookies

• 1/2 cup powdered sugar
  
• 1/2 cup butter, (softened)
• 1/2 cup canola oil (I used melted, cooled, organic, virgin coconut oil)
• 1 teaspoon almond extract
• 2 eggs
• 1 small package instant pistachio pudding
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup finely chopped pecans.
• 1/4 cup sugar to coat (add 1 T green sugar sprinkles to add some extra bling)

 In medium bowl add flour, baking soda & salt. Set aside. In large bowl measure first 6 ingredients mixing well. Add dry ingredients in 3 parts mixing only until combined. Fold in pecans. Cover and refrigerate for at least 1 hour.

Preheat oven to 375ºF

Roll into 1" balls (about 1 teaspoon sized). Roll each ball in sugar to coat. Place on greased, parchment lined, or silicone lined baking sheet approximately 1" apart. Bake for 10 - 12 minutes or until the edges of bottom are just beginning to brown. Remove from oven and leave on baking sheet for a couple minutes to set. Remove to rack to cool completely. These are delicate, pillow like cookies. (Makes 3 to 4 dozen)