Beat the butter on medium-high until creamy (about 20 seconds). Add almond and vanilla extracts and mix until combined.

In a separate bowl, combine flour, salt, and pistachio pudding mix. Gradually add this mixture to the butter, mixing until well-blended.

Fold in the semi-sweet mini chocolate chips.

Using a small ice cream scoop or tablespoon, roll dough into balls and chill in the refrigerator for 2 hours.

Preheat oven to 350°F.

Place dough balls on an ungreased baking sheet at least an inch apart.

Bake for 12-15 minutes until the bottoms turn a golden brown.

Let cookies cool on the baking sheet for 3 minutes, then transfer to a cooling rack.

While warm, roll cookies in powdered sugar, and allow to cool completely before rolling again in sugar.