Day two's recipe is a very colorful Christmas cookie. I found this recipe on the Betty Crocker website in their cookie index. I really like Pistachios & the recipe was easy to prepare. I had to hunt a bit for the shelled Pistachios. I found them in the nut & popcorn isle in the grocery store. They were $9 for a jar but this cookie is worth every penny spent.
Pistachio Cranberry Cookie Recipe:
- 1 pouch Betty Crocker sugar cookie mix 1.5oz
- 1 box Pistachio instant pudding & pie filling mix
- 1/4 cup all purpose flour
- 1/2 cup one stick of butter (melted)
- 2 eggs
- 1 cup dry-roasted salted pistachio nuts ( rough chopped)
- 1/2 cup cup dried cranberries (chopped)
In a large bowl mix together the cookie mix, pudding mix, & flour. Stir in the melted butter & eggs until a soft dough forms. Add in the pistachios & cranberries; mix well.
This dough will be sticky so I used two teaspoons to drop it onto the cookie sheet. Place about two inches apart on a ungreased cookie sheet. Bake 9 to 11 minutes or until the edges are a slight golden brown. You do want to watch this because overcooking can cause the cookie to loose it's pale green color. Remove to a wire wrack to cool then enjoy. Store tightly covered at room temperature.
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