1 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
optional - green food coloring (I didn't add any but if you wanted them extra green you could)
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.
Bake for 8-10 minutes. The only way you can ruin these cookies is to overbake them! If you bake them too long you will lose the soft texture and they won't be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes. Trust me.
Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.
My friend Sheri Commons shared this recipe it came from The Girl Who Ate Everything, Source: Betty Crocker. Thank you Sheri, these cookies are great!