Cran-Pistachio Cookies

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

Ingredients

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

Directions

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.

Notes










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.

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
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.