Cranberry Pistachio Biscotti

This is a recipe that I got from Will's grandmother. They're so good- chewy and crunchy at the same time. You can substitute any pudding mix, nut or dried fruit for different taste combinations (e.g. chocolate pudding, almonds and raisens).

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) pistachio instant pudding and pie filling mix
1/4 cup all-purpose flour
1/2 cup butter or margarine, melted
2 eggs
1/2 cup dry-roasted salted pistachio nuts, finely chopped
1/2 cup dried cranberries
2 tablespoons powdered sugar

1. Heat oven to 375°F. 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.

2. Bake 18 to 20 minutes or until golden brown. Cool on cookie sheets 20 minutes. Reduce oven temperature to 250°F. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased cookie sheets. (I just place them standing up and don't bother flipping them as mentioned in step 3)

3. Bake 40 minutes, turning once. (Really follow the 40 minutes. They won't look done but if you leave them in too long they'll get super hard). 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.