PISTACHIO PUDDING COOKIES WITH DRIED CRANBERRIES---A COPY-CAT RECIPE FROM THE VILLAGE BAKERY

PISTACHIO PUDDING COOKIES WITH DRIED CRANBERRIES AND NUTS

It's March.  Time to think green.  The joy of green grass under the melting snow and the green buds on bare trees.  The happy green of Shamrocks for St. Patrick's Day with green beer and a green river in Chicago.  The glorious green of palms waving during the Easter Season. 

I sampled a cookie like this one at the Village Bakery in Spring Lake.  I decided I needed to make some of my own.  I used, for the first time ever, a pouch of sugar cookie mix.  I like to bake from scratch, but I am not too old to try something different as I also wanted a cookie that could be made in a hurry.


PISTACHIO PUDDING COOKIES WITH DRIED CRANBERRIES AND PECANS
You can use dry roasted pistachio nuts instead of pecans, but the cookies I had from the bakery had pecans in them.  Pecans are also cheaper than pistachios.

1 pouch (1lb.1-1/2oz) pouch sugar cookie mix
1 box pistachio instant pudding and pie filling mix
1/2 c flour
1/2 c butter, melted
2 eggs
1 c dried cranberries
1 c pecans, chopped

Ingredients:  Sugar cookie mix, pistachio instant pudding and pie filling mix, eggs, butter, flour, dried cranberries, and nuts.

 I put White Sanding Sugar on the unbaked cookies.  You could also glaze them or sprinkle with powdered sugar after baking the cookies.

Place cookie mix, dry pudding mix, and flour in a large bowl.  Mix well together.  Melt the butter and add to cookie mixture with eggs and stir until well blended.  Add dried cranberries and nuts.  Stir until mixed together.  Put parchment paper on cookie sheets or spray sheets with non-stick cooking spray.   Drop dough, using a cookie scoop or teaspoon, onto prepared cookie sheet.  Press down lightly on the top of the cookies.  Sprinkle with White Sanding Sugar.  Bake for 9 to 11 minutes in a preheated 350 degree F. oven.  Cookies are done when lightly golden brown on the edges.  Cool on cookie sheet for 2 minutes, then remove cookies to wire rack. 

Chop the nuts.

Put cookie mix, pudding mix, and flour in a mixing bowl.  Mix well.



Add melted butter and eggs.  Mix well.



Add dried cranberries and nuts.



Mix well.

Using a small cookie scoop or teaspoon, form cookies and put them 2-inches apart on parchment lined cookie sheets. 

 Slightly flatten the cookies with your fingers.



Sprinkle with Sanding Sugar, if desired.  Bake in preheated 350 degree F. oven for 9 to 11 minutes until light golden brown around the edges.  Cool.



Enjoy, enjoy, enjoy!!!!