Cranberry Pistachio Cookies
makes 2 dozen cookies
(1) 1 Lb. 1.5 Oz. Pouch Betty Crocker Sugar Cookie Mix
1 Box Pistachio Instant Pudding and Pie Filling Mix
1/4 Cup Flour
1/2 Cup Butter, Melted
1 Cup Dry Roasted Salted Pistachios, Chopped
1/2 Cup Dried Cranberries, Chopped
Preheat the oven to 350 degrees. In a large bowl mix together cookie mix, pistachio mix, and flour. Add melted butter and eggs and stir until incorporated. Fold in pistachios and cranberries. Drop by rounded spoonfuls onto a parchment lined baking sheet and slightly flatten with fingertips. Bake 8-10 minutes. Let them sit on the baking sheet for an additional 2 minutes then transfer to a wire rack to cool.
If you can, find pistachios that are already shelled. Don't be like me. These cookies are so simple and fast (and only one bowl to clean!). The only tricky part is when you take them out of the oven they won't look done but you will just have to trust that they are!