Cranberry Ginger Pistachio Sugar Cookies Recipes

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PISTACHIO, CRANBERRY AND GINGER COOKIE BARS



Pistachio, Cranberry and Ginger Cookie Bars image

We transformed Betty Crocker Sugar Cookies into delightful, nutty, fruity snack bars by baking pistachios, dried cranberries and cinnamon right on top.

Provided by Inspired Taste

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 8

1 pouch Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
1/4 cup chopped shelled pistachios
1/4 cup chopped sweetened dried cranberries
1/4 cup chopped crystallized ginger
1/4 teaspoon ground cinnamon
1 teaspoon sugar

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans).
  • In medium bowl, stir together cookie mix, butter and egg until soft dough forms. Press dough in bottom of ungreased 13x9-inch (3-quart) glass baking dish.
  • In small bowl, stir together pistachios, cranberries, ginger, cinnamon and sugar. Sprinkle over dough.
  • Bake 10 to 15 minutes or until golden brown. Cool completely, about 45 minutes. For bars, cut into 6 rows by 4 rows.

Nutrition Facts : ServingSize 1 Serving

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

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

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