Prize-Winning Recipe 2010! Pistachios, pudding mix and cranberries stir up with sugar cookie mix for a melt-in-your-mouth cookie.
Cran-Pistachio Cookies
- Prep Time 60 min
- Total 60 min
- Servings 48
- Ingredients 8
Ingredients
- Reynolds™ Parchment Paper
- 1 pouch (17.5 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
- 2 eggs
- 1 cup dry-roasted salted pistachio nuts, chopped
- 1/2 cup dried cranberries, chopped
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. 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. Add pistachios and cranberries; mix well.
-
Step2Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet. Press with fingers to slightly flatten.
-
Step3Bake 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.
Nutrition
90
Calories
4 1/2g
Total Fat
1g
Protein
12g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 90
- Calories from Fat
- 40
- Total Fat
- 4 1/2g
- 7%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 85mg
- 4%
- Potassium
- 35mg
- 1%
- Total Carbohydrate
- 12g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 7g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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