Ingredients Jump to Instructions ↓

  1. 1 (1 pound 1 1/2 ounce) pouch Betty Crocker® sugar cookie mix

  2. 1 (4 serving size) package pistachio instant pudding and pie filling mix

  3. 1/4 cup Gold Medal® all-purpose flour

  4. 1/2 cup butter or margarine, melted

  5. 2 eggs

  6. 1 cup dry-roasted salted pistachio nuts, chopped

  7. 1/2 cup dried cranberries, chopped

Instructions Jump to Ingredients ↑

  1. Mix cookie mix, pudding mix and flour in bowl. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; blend 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 at 350 degrees F for 9 to 11 minutes. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.


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