2 1/4 cups all-purpose flour
1 teaspoons baking soda
1 cups butter, softened
3/4 cups packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) packages instant lemon pudding mix
1 teaspoons vanilla extract
2 cups white chocolate chips
1 cup dried cranberries
Powdered sugar for presentation
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the white chocolate chips and cranberries. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for about 12 minutes in the preheated oven. Edges should be golden brown, do not over cook.
4. Transfer to wire rack to cool. Sprinkle with powerded sugar once cool.