What
you need,
1
pouch Betty Crocker Sugar Cookie Mix
1
box (4 serving) instant pistachio pudding
¼
cup flour
½
cup butter, melted
2
large eggs, lightly beaten
1
cup dry roasted, salted pistachios, shelled and chopped
½
cup dried cranberries
Preheat
your oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat
mat and set aside.
In
a large bowl whisk together the cookie mix, the pudding and the flour.
Stir
in the butter and eggs to combine.
Fold
in the nuts and cranberries.
Drop
by the tablespoonful onto the prepared pan. Press lightly to flatten.
Bake
for 9-11 minutes until the edges are lightly brown.
Transfer
to a cooling rack to cool completely.
Jen of My Tiny Oven
