| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/2 | cup butter or margarine, softened |
| 1 | egg |
| 1 | cup dried cherries, coarsely chopped |
| 1 | cup semisweet chocolate chunks |
| 1 | cup salted dry-roasted pistachio nuts, coarsely chopped |
| 1. | Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cherries, chocolate chunks and nuts. |
| 2. | On ungreased cookie sheets, drop dough by heaping tablespoonfuls (or use level 3 tablespoon-size scoop) about 2 inches apart. |
| 3. | Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely. |
|
| ""Over the past year I fell in love with pistachio, which led me to spumoni ice cream...Delicious! I wanted to incorporate those flavors into a cookie." |
|
| Can't get enough spumoni? Serve cookies with a dish of spumoni ice cream. |
Nutrition Information:
210 ( 90); 10g ( 4 1/2g, 1g); 20mg; 110mg; 27g ( 1g, 18g); 2g 4%; 0%; 0%; 6% 1/2 ; 1 1/2 ; 0 ; 2 2