Monday, December 20, 2010

Cran-Pistachio Cookies

I found a bunch of easy and festive Christmas cookie recipes on the Betty Crocker Web site. The best part about these is that they start with BC's sugar cookie mix as a base and then you just add some other ingredients. These stood out to me because my mom loves anything with pistachios, so I made some of these for her. I, of course, saved some for myself as well.

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 all-purpose flour
1/2 cup (1 stick) unsalted butter, melted
2 eggs
1 cup dry-roasted salted pistachios, chopped ( I used my trusty baby food processor and pulsed until chopped a little bit)
1/2 cup dried cranberries, chopped

Preheat oven to 350 degrees. Line cookies sheets with parchment paper. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and egss until soft dough forms. Add pistachios and cranberries; mix well.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on cookie sheet. Press with fingers to slightly flatten.

Bake 9-11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Store tightly covered at room temperature.

Makes about 48 cookies.

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