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Recipes from Bluesbaby

Have you ever found a great recipe online and then later when you wanted it, you just couldn't remember where it was located? This is my method of hanging on to our family recipes and others too good to lose. You may have to scroll all the way down for the archives and link sections.

Monday, November 14, 2011

Cran-Pistachio Cookies

I got these originally in a Betty Crocker newsletter last year. They were the only cookies we had to make again before Christmas. My friend liked them without the cranberries.
http://www.bettycrocker.com/recipes/cran-pistachio-cookies/e36c24c7-851f-4785-8a9e-13672ef9d97c

Cran-Pistachio Cookies
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 butter or margarine, melted
2 eggs
1 cup dry-roasted salted pistachio nuts, chopped (I use Wonderful brand usually in produce department)
1/2 cup dried cranberries, chopped (or more to taste)


DIRECTIONS
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.

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