Best Cran Pistachio Cookies Recipes

CRANBERRY AND PISTACHIO BISCOTTI

Cranberry and Pistachio Biscotti image

This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. -Diane Gruber, Sioux City, Iowa

Provided by Taste of Home

Categories Desserts

Time 55m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

Ingredients

3/4 cup sugar
1/4 cup canola oil
2 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup chopped pistachios
1/2 cup dried cranberries

Steps:

In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries., Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 18-22 minutes or until set. , Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 85 calories, Fat 3g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

CRAN-PISTACHIO COOKIES

Cran-Pistachio Cookies image

Prize-Winning Recipe 2010! Pistachios, pudding mix and cranberries stir up with sugar cookie mix for a melt-in-your-mouth cookie.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 48

Number Of Ingredients 8

Ingredients

Reynolds™ Parchment Paper
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 box (4-serving size) pistachio instant pudding and pie filling mix
1/4 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, melted
2 eggs
1 cup dry-roasted salted pistachio nuts, chopped
1/2 cup dried cranberries, chopped

Steps:

Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; mix well.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet. Press with fingers to slightly flatten.
Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 7 g, TransFat 0 g