Cran-Pistachio Cookies

12 Reviews

Prep: 1 hr
Ready In: 1 hr

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

Ingredients

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
1 (4 serving size) package 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

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Metric US

Original recipe yields 4 dozen

Directions

Mix cookie mix, pudding mix and flour in bowl. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; blend well.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Press with fingers to slightly flatten.
Bake at 350 degrees F for 9 to 11 minutes. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.

Nutrition

Amount Per Serving (48 total)

Calories
93 cal
5%

Fat
4.5 g
7%

Carbs
12.2 g
4%

Based on a 2,000 calorie diet

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Reviews (12)

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Hunt828

Dec. 13, 2010

"These were excellent and easy! I added white chocolate chips....even better...." See more"

prvrb31

Dec. 9, 2010

"Made these cookies for Thanksgiving and were a big hit..they didn't last the day. The flavor is awesome. I plan on making for Christmas and partially dipping them in chocolate...." See more"

craftytammie

Dec. 15, 2010

"this is a definite keeper. super easy. i used cherry & white chocolate chips in place of the cranberries - only because i didn't have them on hand. i will definitely try them as written...." See more"

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