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Page 3: Cran-Pistachio Cookies


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Cran-Pistachio Cookies

Bright red cranberries and green pistachios make these cookies a perfect Christmas party option. Want to add some white to complete the Christmas color trifecta? Try white chocolate chips or a sprinkling of powdered sugar.


  • 1 pouch (1 lb 1.5 oz) sugar cookie mix
  • 1 box (4-serving size) pistachio instant pudding and pie filling mix*
  • 1/4 cup all-purpose flour
  • 1/2 cup butter or margarine, melted
  • 2 eggs
  • 1 cup dry-roasted salted pistachio nuts, chopped
  • 1/2 cup dried cranberries, chopped


  1. Heat oven to 350°F. In large bowl, stir together cookie mix, pudding mix and fl our. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; mix 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 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.



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Recipes courtesy Betty Crocker. All other material

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