The New:
These cookies are red and green: perfect for this time of year! Plus, they are pretty simple, which is also perfect for this crazy month. Here's the recipe:
This is where I found the original recipe.
Cranberry Pistachio Cookies
Ingredients:
1 package Betty Crocker sugar cookie mix (1 lb, 1.5 oz)
1 box pistachio pudding mix (4 serving)
1/4 cup flour
1/2 cup butter (melted)
2 eggs
1 cup dry roasted salted pistachio nuts
1/2 cup dried cranberries
Directions:
1. Preheat oven to 350 degrees. Chop pistachios while oven preheats.
2. Combine cookie mix, pudding mix, and flour in a large bowl. Add in melted butter and eggs and stir until well incorporated. Then add in pistachios and cranberries.
3. Drop spoonfuls of dough onto cookie sheet and flatten slightly. Bake for 8-10 minutes but do not over bake them. They may look slightly under done when you pull them out of the oven, but they are supposed to be soft.
4. Let them cool on a wire rack and enjoy!
The Evidence:
The Verdict:
These cookies had a unique and tasty flavor. They are soft and fluffy and melt-in-your-mouth good! Without a doubt, I will be making these again, but maybe without the pistachios. They were good, but a bit pricey and I don't think the cookies will be lacking much without them, since the pudding still adds flavor. Either way, I definitely recommend making these for your holiday cookie trays!
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