Cranberry Pistachio Cookies
1 cup sugar
1 cup unsalted butter
1 large egg
2 tbsp milk
3 cups sifted flour
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla
1 package (3.4 oz) instant pistachio pudding mix
1 cup chopped pistachio nuts (shelled - of course)
1/2 cup chopped dried cranberries
Cream sugar and butter. Beat in egg, milk and vanilla/ Add sifted flour, pudding mix, soda and salt. Stir in pistachios and cranberries until combined.
Drop by rounded tablespoons onto cookie sheet and flatten slightly with your fingers.
Bake in a 350 degree oven for 9-11 minutes. Be sure not to over bake.
Let cool 2 minutes on cookie sheet before moving to rack to cool completely.
Store in an airtight container. Makes about 4 1/2 dozen.
This recipe was originally from Betty Crocker (http://www.bettycrocker.com/recipes/cran-pistachio-cookies/e36c24c7-851f-4785-8a9e-13672ef9d97c#?st=6&term=pistachio&ps=9&pi=9&fv=AND%28HasGridViewImage%3ATrue%29 ) using their sugar cookie mix. I decided to try it using my mom's sugar cookie recipe and adding the additional ingredients. I really liked the way they turned out and although a bit on the salty side right out of the oven, they seemed to mellow overnight.
No comments:
Post a Comment