Guess who made more cookies this morning? I’ll give you a hint….she writes this blog. 🙂 I made Cran-Pistachio cookies this morning from a Betty Crocker recipe. These are by far my favorite cookies that I’ve made. They’re the perfect blend of cranberry and pistachio flavor and have a festive red and green appearance. If only I could forget where I’ve hid this cookie tin!
|Photo credit: Betty Crocker|
|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|
|1||cup dry-roasted salted pistachio nuts, chopped|
|1/2||cup dried cranberries, chopped|
Heat 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.
- Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Press with fingers to slightly flatten.
- Bake 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.
Recipe from BettyCrocker.com.