Cran-Pistachio Cookies

 

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

• 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.
• 2 Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet. Press with fingers to slightly flatten.
• 3 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.