Cranberry-Pistachio Cookies
Prep Time: 45 Minutes Start to Finish: 45 Minutes 4 dozen cookies
- 1 pouch (17.5 oz) sugar cookie mix
- 1 box (4-serving size) pistachio instant pudding and pie filling mix
- ¼ cup all-purpose flour
- ½ cup butter, melted
- 2 eggs
- 1 cup dry-roasted salted pistachio nuts, chopped
- ½ cup dried cranberries, chopped
1 Heat oven to 350°F. In large bowl, stir cookie mix, pudding mix and flour. Stir in butter and eggs until soft dough forms. Add nuts and cranberries; mix well.
2 Onto ungreased cookie sheets, drop dough using small cookie scoop or teaspoon 2 inches apart. Press with fingers to slightly flatten.
3 Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.
1 Cookie: Calories 90; Total Fat 4.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 85mg; Total Carbohydrate 12g (Dietary Fiber 0g); Protein 1g Exchanges: 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1
Kitchen Secrets Use a food processor to quickly chop the nuts and cranberries.
