Cranberry, Coconut, Pistachio Cookies

18
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

Rating:

★★★★★ 2 votes

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

How to Make Cranberry, Coconut, Pistachio Cookies

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!

Printable Recipe Card

About Cranberry, Coconut, Pistachio Cookies

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



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