Betty Crocker Holiday Cookies 2007 - (Page 43) prize-winning recipes Cranberry-Pistachio Biscotti Prep Time: 30 Minutes Start to Finish: 3 Hours 30 Minutes Servings: 40 cookies 4. Bake 40 minutes, turning once. Immediately remove from cookie sheets to cooling racks. Cool 10 minutes. With small, fine strainer, lightly sprinkle powdered sugar over tops of cookies. Store loosely covered. High Altitude (3500-6500 ft): Increase flour to ½ cup. Nutrition Information Per Serving: 1 CookIe: Calories 100 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g); Cholesterol 15mg; Sodium 90mg; Total Carbohydrate 15g (Dietary Fiber 0g); Protein 1g 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1 box (4-serving size) pistachio instant pudding and pie filling mix ¼ cup Gold Medal® all-purpose flour ½ cup butter or margarine, melted 2 eggs ½ cup dry-roasted salted pistachio nuts, finely chopped ½ cup sweetened dried cranberries 2 tablespoons powdered sugar 1. Heat oven to 375°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Stir in pistachios and cranberries. Divide dough in half. 2. On each of 2 ungreased cookie sheets, shape half of dough into 15x2-inch log. 3. Bake 18 to 20 minutes or until golden brown. Cool on cookie sheets 20 minutes. Reduce oven temperature to 250°F. Place logs on cutting board. Cut crosswise into ¾-inch slices. Place slices cut sides down on ungreased cookie sheets. Tips » DID You kNow? Debra Thomas, of Bidwell, Ohio, won $500 for this recipe in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. SuBStItutIoN Pecans, walnuts and almonds make good stand-ins for the pistachios. Betty Crocker Most Requested RecipesTM 43
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