cranberry, coconut, pistachio cookies

★★★★★ 2
a recipe by
Cassie *
Somewhere, PA

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

★★★★★ 2
serves 36 medium - 60 small
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For cranberry, coconut, pistachio cookies

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

How To Make cranberry, coconut, pistachio cookies

  • 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!