Cranberry Pistachio Cookies

December 4, 2010

These Cranberry Pistachio Cookies will be a perfect addition to your holiday cookie trays with their festive red and green color and sweet, slightly tart flavor!

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Guess who made more cookies this morning? I’ll give you a hint….she writes this blog! I made cranberry pistachio cookies this morning inspired by a Betty Crocker recipe that I have made every single Christmas.

These are definitely one of my favorite cookies to make! They’re the perfect blend of cranberry and pistachio flavor and are a festive red and green color that’ll really pop on your cookie trays! Plus, they’ve been requested by my family every year! Now, if only I could forget where I’ve hid this cookie tin!

A delicious holiday cookie that’s so easy to make!

I also love that these cookies are super simple to make! I’m not much of a from-scratch baker, so I use a lot of Betty Crocker Sugar Cookie Mix as a base for the holiday cookies I bake. This mix has saved my holiday baking! And it’s so easy to turn a regular sugar cookie into an entirely new cookie recipe!

These cookies start with the sugar cookie mix, a package of pistachio pudding, and a little flour. Then, you mix in some chopped pistachios and dried cranberries. Once your cookie dough has formed, drop it onto a cookie sheet, give the cookie dough a little squish, and bake!

The result is a slightly soft, sweet cookie with a touch of cranberry tartness and a little crunch thanks to the pistachios and a perfectly golden brown edge!

Yum

Cranberry Pistachio Cookies

Ingredients

1 package Better Crocker Sugar Cookie Mix
1 box instant pistachio pudding
1/4 cup all-purpose flour
2 eggs
1 stick butter, melted
1/2 cup dry roasted pistachios, chopped
1 cup dried cranberries

Instructions

Preheat oven to 350º and prepare two cookie sheets with parchment paper.
In a large bowl, mix the cookie mix, pudding mix, and flour together.
Stir in the eggs and melted butter until it's formed into a soft dough.
Add in the pistachios and cranberries.
Drop cookie dough into round balls onto the cookie sheets and slightly flatten the dough with your fingers.
Bake for about 11 minutes, or until the edges of the cookies turn golden brown.
Remove the cookies from the baking sheets and cool completely on wire racks.
Store in covered containers at room temperature.

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These cookies are a must-make every December! Not only do they look pretty with their red and green color – and totally delicious, too – but I whipped up a couple batches in my kitchen in, what felt like, no time this morning! Dust these cookies with powdered sugar before serving for a pretty presentation!

Did you make these Cranberry Pistachio Cookies for your holiday cookie trays? Share your pics using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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