This week I hosted a cookie exchange party with our play group and we all walked away with a variety of delicious cookies. Having an assortment of cookies to choose from versus just one is very much a danger zone in my house. I have found myself more times than I care to admit walking by and breaking off bites of each. Tis the season right?
These cranberry and pistachio cookies were my contribution to the party. They are incredibly delicious and absolutely perfect for the holidays. The red and green from the cranberries and pistachios give them a festive look and the chewy and sweet cranberries paired with crunchy and salty pistachios is simply brilliant. Based on the reviews I received from the other ladies at the exchange they loved them as well. I pinned this recipe a while back knowing they would be making an appearance in my holiday baking this year. A good idea indeed.
They take no time at all to make allowing you to whip up several batches at a time to give to neighbors or friends or do like I did and bring them along to your next cookie exchange party. You can also do like I did and make a dozen or two extras to store in the freezer to bring out once the holidays are over and our kitchens are no longer overflowing with an assortment of cookies.
The only way you can mess up these cookies is to over bake them. They may not look completely done when you pull them out of the oven but give them 2 minutes or so to cool off before removing from the pan. I promise they will be perfect. Soft and chewy and loaded with fruits and nuts, these cookies are sure to be a family favorite.
- 1 (1 lb.1.5 ounce)pouch Betty Crocker Sugar cookie mix
- 1 Box (4 serving size) pistachio instant pudding and pie filling mix
- ¼ cup flour
- ½ cup butter, melted
- 2 eggs
- 1 cup dry roasted salted pistachio nuts, shelled and chopped
- ½ cup dried cranberries,chopped
- Preheat oven to 350 degrees.
- In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated.
- Add pistachios and cranberries and mix well.
- Drop by rounded spoonfuls onto a parchment lined cookie sheet and slightly flatten with fingertips.
- Bake for 8-10 minutes.
- Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.