I tried a new cookie today, but I changed it a little...
Cranberry Pistachio Cookie
1 pouch Betty Crocker Sugar Cookie Mix
1 box (4 serving size) pistachio instant pudding and pie filling mix
1/4 cup flour
1/2 cup butter, melted
2 eggs
1/2 cup dried cranberries, chopped
Preheat oven to 350 degrees.
In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated. Add cranberries and mix well.
Drop by rounded spoonfuls onto a parchment lined cookie sheet.
Bake for 8-10 minutes. Do not overcook. Cool.
Melt white almond bark in the microwave according to directions on the package. Dip the side of the cookie in the almond bark, sprinkle as desired. Yummy!
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