Cranberry Orange Biscotti

1 pouch Betty Crocker sugar cookie mix
1 box (4-serve size) instant pistachio pudding mix
1/4 c. flour
1/2 c. butter or margarine, melted
2 eggs
1/2 c. dry roasted salted pistachio nuts, finely chopped
1/2 c. dried cranberries
2 T. confectioners' sugar

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.

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.

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.