Ingredients:
1 pouch Betty Crocker sugar cookie mix
1 box (4 serving size) pistachio instant pudding mix
1/4 cup flour
1/2 cup butter or margarine, melted
2 eggs
1 cup dry roasted pistachio nuts, chopped (optional)
1/2 cup dried cranberries, chopped
Directions:
In a large bowl mix, cookie mix, pudding mix and flour. Stir in butter and eggs until soft dough forms. Add nuts and cranberries; mix well.
Using a teaspoon, place dough balls 2 inches apart on a cookie sheet. Press with fingers slightly to flatten.
Bake at 350 degrees for 9-11 minuets or until edges are lightly golden brown.
Cool and enjoy!
My little girl Sophia, helping me bake these cookies.