Cranberry Pistachio Pudding Cookies

'Tis the Season to reach out to your neighbors, bake them cookies, and then make fun of them on your blog.  Oh I'm ONLY KIDDING.  Besides, I was just going to make a joke about their names but now I WON'T because you are making such a fuss about it Marge, Earl, Merv... that's THREE different neighbors WHAT?  They don't read blogs!  The word isn't even in the dictionary yet, they don't know what it means.

Anyway, back to the Season and goodwill and what not.  I got the idea for these cookies on Pinterest, and then adapted them from this recipe.  Easy as pie, and so festive, just look at the bursting red and green colors...

    

No really, those are cranberries, they're red.  Ok they're organic so they sort of look black but the IDEA was there.  By the way, I wouldn't be mad at you if you decided to put chocolate chips in these.  Not mad at all.  

Cranberry Pistachio Pudding Cookies

(Makes about 16 cookies)

Printable Recipe

1 cup flour

1 pkg. instant pistachio pudding mix

1 stick butter, softened

1/2 cup brown sugar

1 tsp baking soda

1 large egg plus 1 large egg white

2 cups dried cranberries

Preheat oven to 350.  In a small bowl, whisk together flour and pudding mix.  In a larger bowl with an electric mixer, beat butter, brown sugar and baking soda until smooth and creamy.  Add egg and egg white and continue to beat until incorporated (it might look runny).  Slowly mix in dry ingredients.  Add cranberries and stir.  Drop cookies onto parchment-lined baking sheet, two inches apart, and bake for 8-10 minutes.  Let cool.