• 2-1/4 cups unsifted all-purpose flour
• 1 tsp. baking soda
• 1 cup sweet butter, well softened
• 1/4 cup white sugar
• 3/4 cup brownulated light brown sugar
• 1/2 tsp. pure vanilla extract
• 1/2 tsp. almond extract
• 1 (4 oz) pkg. pistachio INSTANT pudding (using dry)
• 2 eggs
• 1 (12 oz) pkg. butterscotch morsels
• 1 cup chopping walnuts

Mix flour and baking soda in medium bowl.

Combine butter and both sugars, both extracts and instant pudding powder in large mixing bowl. Beat until smooth. Beat in eggs, one at a time. Gradually stir in flour. Stir in morsels and nuts, (at this point the batter will be very stiff, mix well with floured hands)

Cover bowl, chill overnight.

Form into smooth balls by tsp. Place 2 inches apart on ungreased cookie sheets. Bake at 375º for 10 minutes (NOTE: Don't overbake)

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