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

Cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add the egg and pistachio pudding mix and blend thoroughly.

In a separate bowl, whisk together the all-purpose flour and salt until well combined.

Gradually mix the dry ingredients into the wet mixture using a spatula. Stir until just combined.

Shape the dough into 1-inch balls and roll each in chopped pistachios before placing on the prepared baking sheet.

Bake for approximately 10-12 minutes, or until the edges turn light golden brown.

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