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Cran-Pistachio Cookies

Prize-Winning Recipe 2010! Pistachios, pudding mix and cranberries stir up with sugar cookie mix for a melt-in-your-mouth cookie.

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  • Prep Time 60 min
  • Total Time 60 min
  • Servings 48

Ingredients

Reynolds™ Parchment Paper
1
pouch (1 lb 1.5 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.
  • 2 Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet. 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 sheet to wire rack. Cool completely. Store tightly covered at room temperature.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
90
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
85mg
85%;
Total Carbohydrate
12g
12%
(Dietary Fiber
0g
0%
  Sugars
7g
7%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
Reynolds® is a trademark of Reynolds Consumer Products Inc.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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