Cran-Pistachio Cookies

Prize-Winning Recipe 2010! Pistachios, pudding mix and cranberries stir up with sugar cookie mix for a melt-in-your-mouth cookie.

Cran-Pistachio Cookies

BettyCrockerRecipe by BettyCrocker

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1

1 hour

1 hour

48 cookies

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Nutrition Info

  • 1 Cookie
  • 90
  • 4 1/2g
    (Saturated Fat 1 1/2g, Trans Fat 0g)
  • 15mg
  • 85mg
  • 12g
    (Dietary Fiber 0g, Sugars 7g)
  • 1g
  • Percent Daily Value*
  • 0%
  • 0%
  • 0%
  • 0%
  • Exchanges
  • 1/2
  • 1/2
  • 1/2
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Success

    For even baking, make sure cookies are of the same shape and size.

  • Purchasing

    You can find shelled pistachios in the nuts-for-snacking section of your grocery store.

Ingredients

  • 1  pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
  • 1  box (4-serving size) pistachio instant pudding and pie filling mix
  • 1/4  cup Gold Medal® all-purpose flour
  • 1/2  cup butter or margarine, melted
  • 2  eggs
  • 1  cup dry-roasted salted pistachio nuts, chopped
  • 1/2  cup dried cranberries, chopped

Directions

  1. 1Heat oven to 350°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; mix well.
  2. 2Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Press with fingers to slightly flatten.
  3. 3Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.

Categories: Course, Desserts, Cookies

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shortytalker44
shortytalker44 said:

these are so easy to make..and taste great

6/21/2011 2:49:36 PM

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