Cran-Pistachio Cookies

Cran-Pistachio Cookies     

1 pouch Betty Crocker Sugar Cookie Mix
1 box (4 serving size) Pistachio Instant Pudding
1/4 cup all purpose flour
1/2 cup butter, melted
2 eggs
1 cup dry roasted salted pistachio nuts, chopped
1/2 cup dried cranberries, chopped

 Mix cookie mix, pudding mix, and flour in a bowl.  Stir in melted butter and eggs until soft dough forms.  Add pistachios and cranberries, blend well.  Using a small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheets.  Press with fingers slightly to flatten.  Bake at 350 degrees for 9 to 11 minutes.  Cool for 2 minutes, remove from cookie sheet to wire rack and cool completely.  Store tightly covered at room temperature. 

 

Makes 48 cookies

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