Cranberry Pistachio Pudding Cookies

By SallySmo

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 (3.4oz) package instant pistachio pudding mix
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup dried cranberries
• Reynolds parchment paper

Preparation

Step 1

Heat oven to 350°. Combine butter and sugar in mixer. Cream for 4 - 5 minutes with electric hand or stand mixer. Add eggs and mix until well-incorporated. Add pudding mix and mix until color is uniform.

Sift together flour, salt and baking soda. Add to butter and sugar mix. Mix in vanilla and cranberries. Mix until incorporated.

Drop cookie dough by the tablespoon onto a cookie sheet lined with Reynolds parchment paper. Bake for 10 - 12 minutes, or until lightly browed around the edges.

After removing cookies from oven, cool on cookie sheet for 5 minutes before transferring to a cooling rack to complete the cooling process. Store leftover cookies in an airtight container.

-EclecticRecipes.com