Fresh Cranberry Pistachio Cookies
This recipe for cranberry pistachio cake cookies is easy to make and gives you 4 dozen festive looking cookies for the holidays.
Ingredients
- White Cake Mix
- 1/2 cup butter softened
- 4 oz cream cheese softened
- 1/2 teaspoon vanilla
- 1 egg
- 1 cup fresh cranberries chopped finely
- 1/2 cup pistachio nuts chopped finely
Instructions
- Preheat oven to 375 degrees
- Chop cranberries and pistachios in a food processor.
- In a large bowl cream butter and cream cheese together.
- Add vanilla and egg. Mix well
- Add cake mix and mix well.
- Hand stir the cranberries and nuts into batter.
- Scoop out teaspoon sized balls of dough onto a cookies sheet.
- Bake for 6-7 minutes and then switch trays, moving the top tray to the bottom rack and the bottom tray to the top. Continue cooking for about 5 minutes more or until the cookies start to get a little golden brown on the top.
- Remove and let cool for a few minutes on the cookie sheet.
- Remove from cooking sheet onto a backing rack or towel to finish cooling.
- Once cooled wrap and store or serve.
Nutrition
Serving: 1gCalories: 49kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 14mgSodium: 42mgSugar: 1g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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