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