Cran-Pistachio Cookies

Name: Cran-Pistachio Cookies
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 48
Cuisine: Global
Ingredients: 118 milliliters butter or margarine, melted; 118 milliliters dried cranberries, chopped; 237 milliliters dry-roasted salted pistachio nuts, chopped; 2 eggs; 59 milliliters Gold all-purpose flour; 1 box (4-serving size) pistachio instant pudding and pie filling mix; 1 pouch (1 lb 1.5 oz) Betty sugar cookie mix

You can never have too many dessert recipes, so give Cran-Pistachio Cookies a try. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 48. One portion of this dish contains about 1g of protein, 3g of fat, and a total of 40 calories. If you have butter, cranberries, dry-roasted pistachio nuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Heat oven to 350F. Line cookie sheet with Reynolds 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.

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Pudding Mix

Cookie Mix

Butter

Dough

All Purpose Flour

Egg

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Baking Paper

Baking Sheet

Bowl

Oven

Add pistachios and cranberries; mix well.

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Cranberries

Pistachio Nuts

Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet. Press with fingers to slightly flatten.

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Dough

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Baking Sheet

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.

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Baking Sheet

Wire Rack