Pistachio & Cranberry Cookies
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. 

Join in the FUN and receive my FREE printable Kitchen Conversion Chart HERE

COOKBOOK - CFK Ad button

Pistachio and Cranberry Cookies


1 cup butter, softened

1 cup sugar

2 eggs

1  (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  COOKBOOK - CFK Ad button


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.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 (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.Pistachio & Cranberry Cookies 3Store cookies in an airtight container.Pistachio & Cranberry Cookies 4From:  Eclectic Recipes

Copyright Carrie Groneman, A Mother’s Shadow, 2014

COOKBOOK - CFK Ad buttonDon’t miss out on additional yummy recipes!  Join for our newsletter by clicking HERE

Recognize a blessing and be a blessing today.