1box(4 serving size pistachio instant pudding and pie filling mix)
1cupdry roasted salted pistachio nuts, chopped
1/2cupdried cranberries, chopped
optional - green food coloring(I didn't add any but if you wanted them extra green you could)
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 incorporated.
Add pistachios and cranberries and mix well.
Drop by rounded spoonfuls onto a parchment lined cookie sheet and slightly flatten with fingertips.
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.