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Cranberry Pistachio Cookies

January 9, 2014

This cookie recipe is adapted from on recently printed in Self. It caught my eye, and I saved it for the winter holiday season. These look festive with the red berries and the green pistachios. They also are not overly sweet — which can be a nice change of pace!

You will need:

  • 6 T butter, at room temperature (I used a SmartBalance blended butter stick)
  • 1/4 c canola oil
  • 1 c sugar
  • 2 eggs
  • 1 t vanilla extract
  • 1/2 t ground cinnamon
  • 1/4 t salt
  • 1/2 t baking soda
  • 2 1/2 c flour
  • 1/2 c dried cranberries, chopped
  • 1/4 c mini semisweet chocolate morsels (scant)
  • 1/2 c shelled pistachios, finely chopped

Then you will…

  1. Place the butter, oil and sugar into a large mixing bowl. Beat together until well combined (I used a handheld mixer).
  2. Beat in the eggs, vanilla, cinnamon, salt and baking soda until mixed well.
  3. Gradually mix into the flour.
  4. Stir in the cranberries and chocolate.
  5. Split the dough in half and form each half into a log, about 2 inches wide by 8 inches long.
  6. Wrap each log in plastic wrap and then in freezer paper.
  7. Freeze them for at least an hour or until ready to bake.
  8. Heat oven to 350 degrees. Line a baking sheet with parchment paper.
  9. Spread the pistachios out on a cutting board.
  10. Remove one of the logs from the freezer. and roll it in the nuts to coat the outside.
  11. Slice the log into about 20 slices.
  12. Place on the cookie sheet and bake for about 8-9 minutes, or until just golden.
  13. Repeat with the second log.
  14. Allow to cool on a wire rack.

20131208 Pistachio Cranberry Cookies

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