White Christmas Cookies

Preheat oven to 350°F. Line a baking sheet with a silpat mat or parchment paper.

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.

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.

Place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.

Bake at 350°F 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.