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Not only are these green, white + red cookies beautiful and festive for the holidays, they are also perfectly delicious! They're just sweet enough and offer a great texture combination of a gooey cookie, crunchy pistachio and soft cranberry.
- 1 1 lb. 1.5 oz pouch Sugar Cookie Mix
- 1 3.4 oz box Pistachio Instant Pudding and Pie Filling Mix
- 1/4 Cup Bob's Red Mill Organic Flour
- 2 Eggs
- 1/2 Cup Melted Butter
- 1 Cup Dry, Roasted Pistachio Nuts (chopped)
- 1/2 Cup White Chocolate Chips
- 1/2 Cup Dried Cranberries (chopped)
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Preheat oven to 350 degrees F.
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In a large bowl, add cookie mix, pudding mix (unprepared) and Bob's Red Mill flour and mix well.
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Add melted butter and eggs into mixture and mix until well-incorporated.
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Add pistachios, white chocolate chips and cranberries. Fold together with rubber spatula.
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Drop by rounded spoonfuls onto a greased, parchment-lined cookie sheet and use spoon to flatten cookies slightly.
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Bake for 7-10 minutes, checking them regularly. Be sure not to overbake! If they are cooked too long, they will harden quickly and won't be as green.
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Allow to cool and place in airtight container for storage (if they last that long!)