Cranberry, Coconut, Pistachio Cookies
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.
1 cunsalted butter, room temperature
1/2 cbrown sugar, packed
1 tspeach - vanilla, orange extract
2 ozcream cheese, softened
2 1/4 cflour
1 tspbaking soda
1 1/2 cdried cranberries
1/2 croughly 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.
- 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.