Friday, September 6, 2013

Cran-Pistachio Cookies

I made these cookies last week for my husband to share with his customers and oh my heavens, I will be making them again and again and again. They have great flavor, are colorful and are unexpected! I just loved them! They would be great at Christmas time with the chunks of green pistachios and the red cranberries.


Cran-Pistachio Cookies
recipe courtesy of Betty Crocker

1 (1 lb 1.5 ounce) pouch Betty Crocker Sugar Cookie Mix
1 box (4 serving size) pistachio instant pudding and pie filling mix
1/4 cup flour
1/2 cup butter, melted
2 eggs
1 cup dry roasted salted pistachio nuts, chopped
1/2 cup 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 and flatten a little with your fingers.

Bake for 8-10 minutes. They will be slightly brown on the edges and still look light green on top. They are done- I promise. You want them soft and light.

Cool on a wire rack. Store in an airtight container. Makes about 3 dozen cookies
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