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.
serves36 medium - 60 small
prep time20 Min
cook time15 Min
Ingredients For cranberry, coconut, pistachio cookies
unsalted butter, room temperature
brown sugar, packed
each - vanilla, orange extract
cream cheese, softened
2 1/4 c
1 1/2 c
roughly chopped pistachios
How To Make cranberry, coconut, pistachio cookies
Preheat oven to 350 degree F.
In a bowl, sift the flour, soda and salt together. Set aside.
In a mixer bowl cream the butter with the sugars, Until nice and fluffy.
Add the egg and extracts.
Now, beat in the cream cheese, thoroughly blending.
Mix in the dry ingredients. I then mix in the coconut.
By hand stir in the nuts, cranberries and coconut.
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.
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.
Last Step: Don't forget to share!
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