Cran Pistachio Cookies Recipes

PISTACHIO & CRANBERRY COOKIES

Steps:

• Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries - you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.
• Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.

PISTACHIO CRANBERRY COOKIES

Steps:

• In a large bowl, cream the butter, oil and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to the creamed mixture and mix well. Stir in the cereal, oats, cranberries and pistachios., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

CRAN-PISTACHIO COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; mix well.
• Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet. Press with fingers to slightly flatten.
• Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.

CRANBERRY-PISTACHIO THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg yolk and orange zest. Gradually beat in flour. Stir in 1 cup cranberries and 3/4 cup pistachios., Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake until edges are light brown, 9-11 minutes. Remove from pans to wire racks to cool completely., Meanwhile, in a small saucepan, bring cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate, covered, until thickened., Spoon cream mixture onto cookies; sprinkle with remaining pistachios and cranberries. Refrigerate leftovers., Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw cookies in covered containers; decorate as directed.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
• Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
• Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
• Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

SHORTBREAD COOKIES WITH PISTACHIOS AND CRANBERRIES

Steps:

• Chop pistachios until finely chopped. Chop cranberries.
• Combine butter, 3/4 cup powdered sugar, and vanilla in a mixing bowl; beat until fluffy. Mix in pistachios, cranberries, cornstarch, and orange zest until well combined.
• Roll dough into 1-inch balls. Poke the center of each ball with a floured finger until it makes a deep dimple. Fill with about 1/4 teaspoon cranberry sauce. Chill the cookies for about 20 minutes.
• Preheat the oven to 300 degrees F (150 degrees C).
• Transfer chilled cookies to a parchment-lined cookie sheet.
• Working in batches, bake cookies in the preheated oven, one sheet at a time, until the edges begin to turn light brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool. Repeat with remaining batches.
• Roll in powdered sugar just before serving, if desired.