CRANBERRY PISTACHIO PUDDING COOKIES

• Prep Time: 15 mins
• Cookie Time: 12 min
• Yield: 36 pieces

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

Directions

• 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 browned 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.

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