Cran-Pistachio Cookies

By jenlin

Ingredients

• Reynolds™ Parchment Paper
• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1 box (4-serving size) pistachio instant pudding and pie filling mix
• 1/4 cup Gold Medal® all-purpose flour
• 1/2 cup butter or margarine, melted
• 2 eggs
• 1 cup dry-roasted salted pistachio nuts, chopped
• 1/2 cup dried cranberries, chopped

Preparation

Step 1

Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; mix well.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet. Press with fingers to slightly flatten.

Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.