Cran-Pistachio Cookies

By GratefulSea

Okay, this one uses a mix, and I haven't actually tried it yet, but they sure look pretty.

Ingredients

• 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

Details

Servings 48
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 350°F. 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 ungreased 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.