I came across this recipe a few years ago and instantly became a fan. These cranberry pistachio cookies are super easy to make, and they have a great texture combo with the chewy cookie, dried cranberries, and chopped pistachios.
When I found the recipe, I shared it with my dad. He was just getting into baking and I figured this would be a great recipe for him to try out that he’d really enjoy. Turns out I was right! He loved them, and he makes them every year – sometimes multiple times, and often at the request of his girlfriend’s grandson, Julian.
Julian always asks, “Jimmy, can we make the green cookies?” And my dad always happily obliges.
These cranberry pistachio cookies are a perfect choice for a quick, but impressive, holiday cookie. It’s semi-homemade, as it starts with packaged cookie and pudding mix, so they’re super quick to whip up. Plus they’re green, and how often do you see green cookies??
Ingredients:
- 1 17.5 oz bag of Betty Crocker sugar cookie mix
- 1 4 oz box of pistachio pudding mix
- 1/4 cup flour
- 1/2 cup butter, melted
- 2 eggs
- 1/2 cup pistachios, chopped
- 1/2 cup dried cranberries
Directions:
- Preheat oven to 350, and lightly grease cookie sheets
- Mix all ingredients together in a large mixing bowl.
- Scoop cookies onto cookie sheet about 2 inches apart.
- Lightly press down to slightly flatten the cookies.
- Bake at 350 for 9-11 minutes.
