Cranberry Pistachio Biscotti Cookie Mix

Pudding mix and cookie mix are the secrets to an easy twice-baked italian classic cookie.

Heat oven to 375f.

In large bowl , stir together cookie mix , pudding mix and flour.

Stir in melted butter and eggs until soft dough forms.

Stir in pistachios and cranberries.

Divide dough in half.

On each of 2 ungreased cookie sheets , shape half of dough into 15x2-inch log.

Bake 18 to 20 minutes or until golden brown.

Cool on cookie sheets 20 minutes.

Reduce oven temperature to 250f.

Place logs on cutting board.

Cut crosswise into 3 / 4-inch slices.

Place slices cut sides down on ungreased cookie sheets.

Bake 40 minutes , turning once.

Immediately remove from cookie sheets to cooling racks.

Cool 10 minutes.

With small , fine strainer , lightly sprinkle powdered sugar over tops of cookies.

Store loosely covered.

sugar cookie mix, instant pistachio pudding mix, all-purpose flour, butter, eggs, pistachio nut, dried cranberries, powdered sugar