Cream the softened butter in a large mixing bowl with an electric mixer until creamy and light in color.

Gradually add 1/2 cup of confectioners' sugar and beat until fluffy. Add 2 teaspoons of vanilla extract and blend until well combined.

In a medium bowl, combine 1 3/4 cups of all-purpose flour, the pistachio pudding mix, and 1/2 teaspoon of salt. Mix thoroughly.

Gradually incorporate the dry mixture into the butter mixture and mix until the dough comes together gently. Avoid over-mixing.

Divide the dough into half, shape each half into a ball, wrap them in plastic, and chill in the refrigerator for at least an hour.

Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.

Once the dough is chilled, scoop portions and roll them into small balls. Place them on the prepared sheets, spacing them about an inch apart, and gently press down to flatten.

Bake for 9-10 minutes, checking for a slight undercook appearance. Let them sit on the baking sheet for 5 minutes before tossing in remaining confectioners' sugar.

Transfer cookies to a wire rack to cool completely.