NOT YOUR MAMA’S KITCHEN: Cookie crazed


December 04. 2013 1:00AM

By - [email protected]







CRAN-PISTACHIO COOKIES

Courtesy of www.the-girl-who-ate-everything.com

Yields: 24 cookies

Ingredients:

  • 1 pouch Betty Crocker Sugar Cookie Mix
  • 1 box 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

How-to:

Preheat oven to 350 degrees.

Stir cookie mix, pudding, and flour in a large bowl. Add melted butter and eggs and stir until combined.

Add pistachios and cranberries and mix well.

Drop by rounded spoonfuls onto a parchment lined cookie sheet and slightly flatten with fingertips.

Bake for 8-10 minutes.

Cool on a wire rack. Store in an airtight container.



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OH HEY COOKIE SEASON.


No, I don’t mean “Christmas” instead of “cookie.” I totally get that it is the holiday season, but with that comes cookies - so, so many cookies.


People have cookie swaps at work, there are trays of them just laying about at every shindig you attend throughout December, and if your family is anything like mine there are dozens upon dozens of the sweet confections just waiting to be devoured at every turn.


I love cookies. I don’t think I’ve ever turned a cookie down, so I had no qualms about giving these Cran-Pistachio guys a shot. Not only are they delicious but - bonus - they’re totally the colors of Christmas. And they’re very easy to make, so if you need a last-minute recipe for a holiday function, go for it.


Line a cookie sheet with parchment paper and set your oven to 350 degrees Fahrenheit.


Stir the cookie mix, pudding and flour in a large bowl. Add melted butter and eggs and stir until combined. Throw in the pistachios and cranberries and mix well.


If you feel like making them even greener, throw in two drops of food coloring. I did, and they were borderline radioactive-looking, but I didn’t mind it one bit.


Use a tablespoon to scoop up chunks of the mixture and drop it onto the cookie sheet, gently and slightly flattening each mound. You should get a solid two dozen out of the mix. Put them in the oven to bake for eight to 10 minutes.


Here’s where it gets tricky: make sure you watch the cookies, closely. The only way you can really screw this up is by over-baking. Leaving the cookies in too long won’t leave them as gloriously soft as they should be and will actually put a damper on the green hue. They may not look done after those eight-ish minutes, but trust me - they are. Pull them out and let them sit on the tray a bit.


And then call me. I’m a really great taste-tester, I promise.


- Sara Pokorny likes to cook with wine, and sometimes she even uses it in the food. For recipe suggestions or questions in general, e-mail her at [email protected]


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