• 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 2 packages of JELLO pistachio flavored pudding + 1/4 cup sugar
  • 1/4 (2 oz) cup cream cheese
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 large eggs
  • 1 cup chopped pistachios
  • 1 cup dried cranberries, divided
  • 1 cup white chocolate chips, divided
  • sparkling sugar (optional)

These brilliant green cookies with bright red dried cranberry pieces and white chocolate chips make a beautiful Christmas cookies. They’re based off a 2010 Betty Crocker winning recipe that uses store bought sugar cookie mix and a box of pistachio pudding mix. I am not a huge fan of using artificial products in my recipes, but I really wanted  a strong pistachio flavor and I love the vibrant color. Needless to say, I did make my own sugar cookie dough from a fabulous King Arthur Flour recipe. I won’t judge you if you go with the pouch, but I am a strong believer in “homemade cookies” being made from scratch.

The cookies don’t spread much while baking so I rolled the dough balls in sparkling sugar and left them in tablespoon sized balls. I baked them for only 6-7 minutes, leaving the centers deliciously moist and chewy. If you don’t want to leave them as “snowballs” you can definitely flatten them out before baking.

Directions:

Preheat oven to 350°F. Prepare baking sheet with parchment paper.

In a medium sized bowl, sift and whisk together the flour, baking powder, baking soda and salt.

In your standmixer with paddle attachment, cream together the butter, cream cheese, sugar, and 2 boxes of pistachio pudding mix. Beat in the eggs, vanilla and almond extract.

Slowly add the flour to the wet ingredients and beat until combined. The dough has almost a pasty texture. Mix in the pistachios, 1/2 cup cranberries and 1/2 cup white chocolate chips.

Scoop into tablespoon sized balls and push in the remaining cranberries and white chocolate chips so that you see the different colors on the outside of the cookies.  Roll in sparkling sugar. Place on prepared baking sheet and flatten if desired.

Bake for 6-7 minutes. They will seem under done, but you do not want to over cook them. Let them cool completely on a wire rack. Store in an airtight container or festively package them and give away as Christmas gifts. 

 

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