Pistachio Cranberry Cookies

Pistachio Cranberry Cookies - 25 Days of Christmas - Cookie Style - www.SweetDashofSass.com

Day 4:  25 Days of Christmas – Cookie Style

From appearance, these cookies look like they would be difficult to make.  The most difficult part is un-shelling the pistachio nuts!   Thanks to Betty Crocker for this inspiration!  Plus, my taste testers gave this recipe two thumbs up.

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Pistachio Cranberry Cookies
Recipe type: Dessert
Serves: 4 dozen
  • 1 (17.5 oz) Betty Crocker Sugar Cookie Mix Pouch
  • 1 box (3.4 oz) Jell-O Pistachio Pudding Mix (you can also use Sugar-Free)
  • ¼ cup flour
  • ½ cup butter, melted
  • 2 eggs
  • 1 cup unshelled, dry roasted salted pistachio nuts, chopped
  • ½ cup dried cranberries, chopped
  1. Pre-heat oven to 350 degrees.
  2. In a large bowl, combine cookie mix, box of pudding, and flour.
  3. Add butter and eggs; stir to combine.
  4. Add pistachios and cranberries; mix well.
  5. Using a medium cookie scoop, drop by rounded spoonfuls onto parchment lined cookie sheets. Slightly flatten with your fingers or the bottom of a glass.
  6. Bake 8 – 10 minutes.
  7. Let cool on baking pan for 4-5 minutes before removing to a wire rack. Store in an airtight container.

Makes 4 dozen.

Tip #1:  Trust the cooking time.  The cookies won’t look done, but you do not want to over bake them.  You want them to stay green (not brown) and have a soft texture.

Tip #2:  Variation — Add 1 cup of White Chocolate Chips to the batter -or- sprinkle with Bright White Sparkling Sugar.


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