Cranberry Pistachio Christmas Cookies
We've delivered these Cranberry Pistachio Christmas Cookies for treats for years! They are amazingly delicious and super easy to make.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 24 cookies
- 17.5 oz Betty Crocker Sugar Cookie Mix
- 3.4 oz pistachio instant pudding and pie filling mix
- ¼ c flour
- ½ c butter melted
- 2 eggs
- 1 c dry roasted salted pistachio nuts chopped (I buy the unshelled ones - so much easier!)
- ½ c dried cranberries chopped
Preheat the oven to 350 degrees.
In a large bowl stir cookie mix, unprepared pudding mix, and flour.
Add melted butter and eggs and stir until mixed.
Add pistachios and cranberries and mix well.
Drop by rounded spoonfuls onto a parchment lined cookie sheet. (I use my cookie scoop!)
Bake for 8-10 minutes. DO NOT OVER BAKE. They won't be as green.
They won't look done but take them out and let them sit.
Cool on a wire rack and serve.
Calories: 176kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 156mg | Potassium: 57mg | Fiber: 0g | Sugar: 15g | Vitamin A: 160IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.4mg