White Christmas Cookies

• 2 cups Butter, Softened
• 1 cup Sugar
• 3-3/4 cups Flour
• 1 box (3 1/3 Oz. Size) White Chocolate Instant Pudding Mix
• 2 cups White Chocolate Chips
• 1-1/2 cup Dried Cranberries
• 1/2 cups Pecans, Chopped (optional)

1. Preheat oven to 350u0b0F. Line a baking sheet with a silpat mat or parchment paper.
2. Cream together butter and sugar in a large mixing bowl until light and fluffy, about 3 minutes. Add flour and instant pudding and mix until combined. Fold in white chocolate chips, dried cranberries and pecans.
3. Roll cookies into about 1 1/2-inch balls and place onto baking sheet about 2 inches apart. Lightly press down on cookies to slightly flatten. If you want to cut them out using cookie cutters, roll out dough on a lightly floured surface into a 1/4-inch (.6 cm) thick circle. Cut into rounds or other shapes using a lightly floured cookie cutter.
4. Place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.
5. Bake at 350u0b0F for 10-15 minutes or until cookies start to slightly brown around the edges. Allow to cool on baking sheet for 5 minutes before moving to cooling rack.

butter, sugar, flour, mix, white chocolate chips, cranberries, pecans

Taken from tastykitchen.com/recipes/desserts/white-christmas-cookies/ (may not work)