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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.
Course Dessert, tea
Cuisine American, cookie mix, cookies, Cranberry, pistachio
Prep Time 1 hour
Cook Time 1 hour
Total Time 1 hour
Servings 48 cookies
Author Tanya

Ingredients

  • Reynolds™ Parchment Paper
  • 1 pouch 17.5 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
  • 1 ½ cup Giradelli White Baking Chips
  • 1 ½ tsp Borgata Brand Pistachio Liquor

Instructions

  • 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, eggs and Pistachio Liquor until soft dough forms.
  • Add pistachios, white chocolate chips and cranberries; mix well.
  • Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet.
  • Press with fingers to slightly flatten.
  • 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 from Betty Crocker Kitchens:
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.
https://www.bettycrocker.com/recipes/cran-pistachio-cookies/e36c24c7-851f-4785-8a9e-13672ef9d97c