I make these each Christmas season and they are simple enough to just whip up and keep in the house for family and friends who visit.
Course
Brunch/Dessert
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings2dozen
AuthorJen Seislove
Ingredients
1pouch Betty Crocker Sugar Cookie Mix
1box pistachio instant pudding and pie filling mix
¼cupflour
½cupmelted butter
2eggs
1cupdry roasted salted pistachio nutschopped
½cupdried cranberrieschopped
optional - green food coloring for a more vibrant green color
Instructions
Preheat oven to 350 degrees.
In a large bowl, stir cookie mix, unprepared pudding mix, and flour.
Add melted butter and eggs and stir until well mixed.
Add pistachios and cranberries and mix well.
Drop by rounded spoonfuls onto a parchment lined cookie sheet.
Bake for 8-10 minutes, making sure not to overbake so they remain soft in texture.
Let sit for an additional 2 minutes before transferring to a wire rack.
Cool on a wire rack.
Recipe Notes
Do not overbake. When you remove them from the oven, they will not look done. Let sit for 2 more minutes. Add edible glitter for some fun and sparkle. Store in air tight container.