How to Make Cran-Pistachio Cookies - A Step-by-Step Guide

Looking for a delicious and festive cookie recipe to add to your holiday baking repertoire? Look no further than these Cran-Pistachio Cookies! These delightful treats are the perfect combination of tart cranberries and crunchy pistachios, making them a unique and delicious addition to any cookie platter.

These cookies are not only delicious, but they are also stunning to look at. The vibrant red and green colors from the cranberries and pistachios make these cookies a festive addition...

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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
  • ¼ cup Gold Medal® all-purpose flour
  • ½ cup butter or margarine, melted
  • 2 eggs
  • 1 cup dry-roasted salted pistachio nuts, chopped
  • ½ cup dried cranberries, chopped

Information

  • Prep Time: 1 hr
  • Total Time: 1 hr
  • Servings: 48
  • Yield: 4 dozen

  • 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

    93 cal.

    • Total Fat: 5g
    • Saturated Fat: 2g
    • Cholesterol: 13mg
    • Sodium: 81mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 0g
    • Total Sugars: 7g
    • Protein: 1g
    • Vitamin C: 0mg
    • Calcium: 5mg
    • Iron: 0mg
    • Potassium: 35mg