Pistachio & Cranberry Cookies
Unique, exceptional and distinctive are ideal words to describe these cookies. They are soft and moist with a complex flavor that will having everyone asking you what magic you added to these bites of deliciousness. Definitely a recipe to add to your cookie favorites.
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1 cup butter, softened
1 cup sugar
1 (3.4 oz.) package instant pistachio pudding mix
2 cups flour
½ tsp. salt
1 tsp. baking soda
1 tsp. vanilla extract
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.Add in the dry pudding mix and mix until the color is uniform.In a separate bowl mix together the flour, salt and baking soda.Add the dry mixture into the butter-sugar mixture just until combinedDrop cookie dough by tablespoon onto a cookie sheet coated with spray release or onto parchment paper (best option). Bake for 10-12 minutes, just until lightly browned on the edges, and center is set. Take cookies out of oven and allow the cookies to sit on the cookie sheet for 5 minutes to continue to set up. Then transfer to a cooling rack to complete the cooling process.Store cookies in an airtight container.From: Eclectic Recipes
Copyright Carrie Groneman, A Mother’s Shadow, 2014
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