Cranberry Pistachio Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
15.5 oz Sugar Cookie mix (I used Krusteaz, one box)1 4-serving box of Sugar Free, Fat Free Pistachio pudding mix1/4 cup white flour1/2 cup margarine, 50% fat (5 grams per serving)1/2 cup Egg Beaters fat-free liquid egg substitute3/4 cup shelled pistachios (salted)1/2 cup Craisins, sweetened dried cranberries
1. Preheat oven to 350 degrees F, and spray your cookie sheets with nonstick spray.
2. Using a food processor or Quick Chop, chop the pistachios into fine pieces; if using a food processor, chop the cranberries at the same time.
3. In a large bowl, combine cookie mix, pudding mix, and flour, and mix until blended.
4. Microwave the margarine for approx. 30 seconds, or until fully melted.
5. Mix melted margarine and liquid egg substitute with the dry ingredients and stir until a soft dough forms.
6. Stir in chopped pistachios and cranberries.
7. Using a teaspoon (or small cookie scoop), drop dough evenly spaced (about 2 in apart) on your cookie sheet(s), and flatten slightly.
8. Bake for 9-11 minutes (mine took about 13 minutes), until the edges of the cookies are just lightly golden brown, and the tops feel firm (but not hard) to the touch.
Let cookies cool for about 2 minutes; then move to a cooling rack and allow to firm.
Serving Size: Makes 40 cookies
2. Using a food processor or Quick Chop, chop the pistachios into fine pieces; if using a food processor, chop the cranberries at the same time.
3. In a large bowl, combine cookie mix, pudding mix, and flour, and mix until blended.
4. Microwave the margarine for approx. 30 seconds, or until fully melted.
5. Mix melted margarine and liquid egg substitute with the dry ingredients and stir until a soft dough forms.
6. Stir in chopped pistachios and cranberries.
7. Using a teaspoon (or small cookie scoop), drop dough evenly spaced (about 2 in apart) on your cookie sheet(s), and flatten slightly.
8. Bake for 9-11 minutes (mine took about 13 minutes), until the edges of the cookies are just lightly golden brown, and the tops feel firm (but not hard) to the touch.
Let cookies cool for about 2 minutes; then move to a cooling rack and allow to firm.
Serving Size: Makes 40 cookies
Nutritional Info Amount Per Serving
- Calories: 78.8
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 63.3 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 0.3 g
- Protein: 1.2 g
Member Reviews