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Cran-Pistachio Cookies

Cran-Pistachio Cookies
  • Prep 60 min
  • Total 60 min
  • Servings 48
Prize-Winning Recipe 2010! Pistachios, pudding mix and cranberries stir up with sugar cookie mix for a melt-in-your-mouth cookie.
January 15, 2018

Ingredients

  • 1 pouch Betty Crocker™ sugar cookie mix
  • 1 box (4-serving size) pistachio instant pudding and pie filling mix
  • 1/4 cup 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

Steps

  • 1
    Heat oven to 350°F. Line baking sheet with parchment paper set aside. 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
    Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined baking sheet. Press with fingers to slightly flatten.
  • 3
    Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from baking sheet to wire rack. Cool completely. Store tightly covered at room temperature.

  • Place food directly on parchment paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.
  • 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.

Nutrition Facts

Serving Size: 48
Calories
90
Total Fat
4.5g
Saturated Fat
1.5g
Trans Fat
0g
Cholesterol
15mg
Sodium
85mg
Total Carbs
12g
Dietary Fiber
0g
Sugars
7g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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