Cranberry, Coconut, Pistachio Cookies

Cassie *

By
@1lovetocook1x

Love this cookie...hope you do too!

Not too sweet, and on the lines of a shortbread cookie.

Love the tartness of the cranberries and crunch of the nuts. Chocolate chips could be added as well.

My photos


Featured Pinch Tips Video

Comments:

Serves:

36 medium - 60 small

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

1 c
unsalted butter, room temperature
1 c
sugar
1/2 c
brown sugar, packed
1
egg
1 tsp
each - vanilla, orange extract
2 oz
cream cheese, softened
2 1/4 c
flour
1 tsp
baking soda
1/4 tsp
salt
1 1/2 c
dried cranberries
1/2 c
coconut
1/2 c
roughly chopped pistachios

Directions Step-By-Step

1
Preheat oven to 350 degree F.

In a bowl, sift the flour, soda and salt together. Set aside.
2
In a mixer bowl cream the butter with the sugars, Until nice and fluffy.
3
Add the egg and extracts.
4
Now, beat in the cream cheese, thoroughly blending.

Mix in the dry ingredients. I then mix in the coconut.
5
By hand stir in the nuts, cranberries and coconut.
6
On an ungreased cookie sheet; you can either drop the cookies by a rounded tablespoonful. Or I rolled mine into a bit smaller than a golf ball size. I wanted mine to stay round and not spread out.

Bake for 12 - 15 minutes. ( I take mine out when they look a little doughy in the center.) They will not get brown. Keep a watch on them. Mine were done between 13 - 15 minutes.

Leave set on sheets for a few minutes, before removing to rack to finish cooling.
7
I made an orange glaze out of butter,milk, orange extract and confectioners' sugar . I also sprinkled some with sugar as I took them from the oven.

Enjoy!

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American