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Cran-Pistachio Cookies

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By Betty Crocker Kitchens
Updated Nov 1, 2012
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet. Press with fingers to slightly flatten.
  • Step 
    3
    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.

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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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