I made these cookies last week for my husband to share with his customers and oh my heavens, I will be making them again and again and again. They have great flavor, are colorful and are unexpected! I just loved them! They would be great at Christmas time with the chunks of green pistachios and the red cranberries.
recipe courtesy of Betty Crocker
1 (1 lb 1.5 ounce) pouch Betty Crocker Sugar Cookie Mix
1 box (4 serving size) pistachio instant pudding and pie filling mix
1/4 cup flour
1/2 cup butter, melted
1 cup dry roasted salted pistachio nuts, chopped
1/2 cup dried cranberries, chopped
Preheat oven to 350 degrees.
In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until
incorporated. Add pistachios and cranberries and mix well.
Drop by rounded spoonfuls onto a parchment lined cookie sheet and flatten a little with your fingers.
Bake for 8-10 minutes. They will be slightly brown on the edges and still look light green on top. They are done- I promise. You want them soft and light.
Cool on a wire rack. Store in an airtight container. Makes about 3 dozen cookies