It is snowing outside this morning and my sweet little 2 year came in my room {way too early} and officially announced that now it is Christmas time.  I am not sure why the snow made her realize that it is just now Christmas time, there are Christmas decorations all around, it’s all been up in the stores for a long time.  But whatever the reason it is officially Christmas time today!!  So what better way to start the Christmas season than with a beautiful Christmas cookie.

A batch of these makes a lot of cookies {the number will vary depending on the size of cookie you make}, so they are perfect for filling those cookie plates to take to friends and neighbors.  I just love the colors of these cookies.  They are a soft, pistachio pudding green with the sweet red cranberries giving a little pop of color here as well.  They are really a beautiful cookie.

I love pistachios.  You may remember this small fact from the salad I post not too long ago that called for pistachios as well.  I am pretty sure they are my nut of choice.  They add a delicious subtle salty flavor to these sweet cookies.  It is that time of year when cranberries are in season and even though these use dried cranberries that you can buy all year-long, they just seem fit the season.

Enjoy this season with family and friends and cherish the memories made!!  I know I do, it really is “the most wonderful time of the year”.

Pistachio Cran Cookies

Ingredients:

3 cups flour
1 small box instant pistachio pudding
1 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 eggs, slightly beaten
3 Tablespoons cream or milk
1 teaspoon vanilla
drop of green food coloring, optional
1 cup pistachios, chopped
1/2 cup chopped cranberries

Directions:

Preheat oven to 350.

Sift together all the flour, pudding, sugar, baking powder, and salt.  Cut in the butter, eggs, cream, vanilla and food coloring if using.  Stir in pistachios and cranberries.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Slightly flatten cookie dough with fingers.

Bake 8-10 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet before moving to a wire rack to cool completely.  Store tightly covered at room temperature.

**Cookies inspired by bettycrocker.com