A beautiful cookie with tart dried cranberries, salty pistachios and a wonderful slight green hue from the pistachio pudding that makes the cookie incredibly soft and moist.
Buttery, soft, salty and tart cranberries make these unique

Unique, exceptional and distinctive are ideal words to describe these Pistachio and Cranberry Cookies.

These Pistachio and Cranberry Cookies are soft, buttery and a little salty with a complex flavor that will having everyone asking what magic you added to create these bites of deliciousness.

With the touch of green from the Pistachio and the red of Cranberry, they are a perfect cookie for Christmas or St. Patrick’s Day, but you will want to make them all year long:)

Pistachio and Cranberry Cookies


1 cup butter, softened

1 cup sugar

2 eggs

1 small (3.4 oz.) package instant pistachio pudding mix

2 cups flour

½ tsp. salt

1 tsp. baking soda

1 tsp. vanilla extract

1 cup dried cranberries  


Heat oven to 350 degrees.

In a large mixing bowl, combine the butter and sugar; cream for 4-5 minutes.

Add in the eggs and mix until well incorporated.

Pour in the dry pudding mix and mix until the color is uniform.Pistachio & Cranberry Cookies 1In a separate bowl mix together the flour, salt and baking soda.

Add the dry mixture into the butter-sugar mixture just until combinedPistachio & Cranberry Cookies 2Drop cookie dough by tablespoon onto a cookie sheet coated with spray release or onto parchment paper (the parchment paper is the best option).

Bake for 10-12 minutes, or until just until lightly browned on the edges, and the center of the cookie is set.

Take cookies out of oven and allow the cookies to sit on the cookie sheet for 5 minutes to continue to setting (firming) up.

Transfer the cookies to a cooling rack to complete the cooling process.Pistachio & Cranberry Cookies 3Store cookies in an airtight container.Pistachio & Cranberry Cookies 4From:  Eclectic Recipes

Copyright Carrie Groneman, A Mother’s Shadow, 2014, 2018

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