Happy Monday! I have a sweet treat for you today besides the wonderful recipe you will find below. Elizabeth Ann of Elizabeth Ann's Recipe Box and I are recipe swap today. For my recipe, check out her blog and of course her delicious recipe is found here. Elizabeth Ann and I have swapped a few times, last year we both randomly picked a donut recipe. We don't talk about what recipes to swap before, it is a total surprise when she sends me her post. Enjoy what Elizabeth Ann has baked up for you all today.
Hi! I am Elizabeth Ann of Elizabeth Ann's Recipe Box!
I love spending time in the kitchen, cooking and baking for others, and I ADORE home-cooked meals with lots of friends and family around the table!
I am so excited to be swapping recipes with Meg again! :-) Today, I am sharing the perfect cookie for the upcoming holiday months! The amazing saltiness from the pistachios mixed with the sweetness of the sugar cookie makes these cookies addiciting! :-)
Enjoy! :-)
Cran-Pistachio Cookies
Source: Betty Crocker via The Girl Who Ate Everything
Ingredients:
1 pouch Betty Crocker Sugar Cookie Mix
1 box (4 serving size) pistachio instant pudding and pie filling mix
1/4 cup flour
1/2 cup butter, melted
2 eggs
1 cup dry roasted salted pistachio nuts, chopped
1/2 cup dried cranberries, chopped
optional - green food coloring
Instructions:
Preheat oven to 350 degrees.
In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated.
Add pistachios and cranberries and mix well.
Drop by rounded spoonfuls onto a parchment lined cookie sheet.
Bake for 8-10 minutes. Don't overbake! If you bake them too long you will lose the soft texture and they won't be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes. Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.
Thanks for this yummy recipe today Elizabeth Ann! Looking forward to swapping again with you.
Source: Betty Crocker via The Girl Who Ate Everything
Ingredients:
1 pouch Betty Crocker Sugar Cookie Mix
1 box (4 serving size) pistachio instant pudding and pie filling mix
1/4 cup flour
1/2 cup butter, melted
2 eggs
1 cup dry roasted salted pistachio nuts, chopped
1/2 cup dried cranberries, chopped
optional - green food coloring
Instructions:
Preheat oven to 350 degrees.
In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated.
Add pistachios and cranberries and mix well.
Drop by rounded spoonfuls onto a parchment lined cookie sheet.
Bake for 8-10 minutes. Don't overbake! If you bake them too long you will lose the soft texture and they won't be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes. Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.
Thanks for this yummy recipe today Elizabeth Ann! Looking forward to swapping again with you.
15 comments:
Mmm, I love pistachios! Will definitely have to try this one!
xo, Yi-chia
Always Maylee
looks delish!
WOW those look yummy...I adore pistachio anything, so gotta try this :)
<3 Cambria
jupefashion.blogspot.com
Yum! Looks good!
Yum! I bet those are so good!
Yum!! I'll definitely be trying these this fall!!
Oh my gosh. Those cookies look amazing.
those cookies look so yummy! definitely will have to try that one out!
XO Meghan
citrusrefreshingfashion.blogspot.com
These look so delicious! And I love the idea of a recipe swap, so fun :)
Life etc
yum! I loooove pistachios
These look delectable! I love cookies! Thanks for the recipe! :)
yum!! i should make these for my mother in law - pistachio flavor is her favorite!
okay those sound so good!! I might just have to make them. thanks for introducing us to them!
I've recently become a huge fan of pistachio (gelato)! So I must give these a try :) Thanks girls!
Kristina
Nook & Sea
These look so good. I love pistachios and can't wait to try these...Thanks for sharing :)
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