Here’s another yummy semi-homemade Christmas cookie. Be aware that this recipe takes a while to prep because you have to shell enough pistachios to equal a cup.
1 pouch Betty Crocker Sugar Cookie Mix
1 box (3.9oz) pistachio instant pudding and pie filling mix
¼ C all-purpose flour
1/2 C butter, melted
1 C dry roasted salted pistachio nuts, chopped
1/2 C 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. 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.
Source: Betty Crocker