Cranberry pistachio cookie...

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!