PISTACHIO & CRANBERRY COOKIES
These crunchy, fruit & nut biscuits are sure to be a family favourite - make ahead and freeze, or wrap up for the perfect homemade gift
Provided by Good Food team
Categories Snack, Treat
Time 30m
Yield Makes 22
Number Of Ingredients 6
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.
Nutrition Facts : Calories 140 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
PISTACHIO CRANBERRY COOKIES RECIPE - (4.5/5)
Provided by corvettemary
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. 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 teaspoon or cookie scoop, roll into 1 inch balls and flatten slightly. Bake 12-15 minutes or until edges are light golden brown. Cool minimum 2 minutes, remove to wire rack. Cool completely. Store tightly covered. OPTIONAL: Add 6-8 drops of green food coloring if desired. I added neon green to these, and hate to say, I don't like it! LOL I think regular green food coloring would probably look better.
PISTACHIO CRANBERRY COOKIES
I came up with this recipe one year when looking for a cookie that had a little red and green in it. The combination of cranberries and pistachios is delicious.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 59mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
PISTACHIO CRANBERRY ICEBOX COOKIES
Categories Cookies Mixer Fruit Nut Dessert Bake Freeze/Chill Christmas Cranberry Pistachio Fall Winter Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 12
Steps:
- Make dough:
- Stir together flour, cinnamon, and salt in a bowl.
- Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.
- Slice and bake cookies:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
- Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.
- Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.
SHORTBREAD COOKIES WITH PISTACHIOS AND CRANBERRIES
Light and tasty recipe for twist on basic shortbread with pistachios and cranberries. Store in airtight container until ready to serve.
Provided by artistikcosmetics
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 1h20m
Yield 48
Number Of Ingredients 8
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.
Nutrition Facts : Calories 75.8 calories, Carbohydrate 4.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 6.8 mg, Sugar 3.6 g
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