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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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( 95 Ratings)

95 Ratings

5 Stars 43%

4 Stars 31%

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 43 )

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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

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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.

EXPERT TIPS

Expert Tips

Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.

For even baking, make sure cookies are of the same shape and size.

You can find shelled pistachios in the nuts-for-snacking section of your grocery store.

Got questions? Our experts have the answers. Ask Betty now.

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:

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

REVIEWS & COMMENTS

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1 - 3 of 43 Reviews View All

Posted 12/19/2012 12:18:11 PM REPORT ABUSE winknatcha said:

Rating:

I made these for a cookie party at work and decided to only use 1/2 cup of pistachios because I added 1/2 cup of mini chocolate chips. They turned out so chewy and delicious! Everyone loved them, and they look so pretty!

This reply was: Helpful Inspiring

Posted 12/14/2012 7:05:21 AM REPORT ABUSE coolmom627 said:

Rating:

I made these two years ago as christmas gifts (along with other cookies from the BC cookie mix cookbook I got at the checkout stand) and they were such a hit that I got a request to make them again this year. I used craisins and shelled my own pistachios and just rough chopped both. I think I will try using green food coloring and drizzling white chocolate over them to make them look more festive this year. I am also interested in trying this recipe with other pudding flavors as someone suggested! Definitely a great recipe!!

This reply was: Helpful Inspiring

Posted 12/12/2012 11:33:36 PM REPORT ABUSE Marian606 said:

Rating:

I have been making these cookies for several years now and I use Michigan dried cherries and they are wonderful and everyone we give them to always ask me to make them again. They are so moist and tasty.

This reply was: Helpful Inspiring