These cookies are easy enough to make that you could whip up three or four dozen or more for a cookie exchange among friends.

These are easy enough that you could easily whip up a 7-8 dozen for a cookie exchange.


1 (1 lb. 1.5 ounce) pouch Betty Crocker Sugar Cookie Mix

1 box pistachio instant pudding and pie filling mix

1/4 cup flour

1/2 cup buter, melted

2 eggs

1 cup dry roasted, salted pistachio nuts, chopped

1/2 cup dried cranberries, chopped

optional - green food coloring



Preheat ven to 350º degrees

In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs, stirring to incorporate.

Add pistachios and cranberries and mix well

Drop rounded spoonfuls onto a parchment lined cookie sheet and slightly flatten.

Bake 8-10 minutes. They should appear ascthough they are not fully baked, but remove from oven and allow to sit on baking sheets for a few minutes.  (Overbaking will ruin these cookies as it will cause them to lose their softness and color.)

Cool on a wire rack.

Makes about 2 dozen.