Cranberry, Coconut, Pistachio Cookies

Cassie *


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 votes
36 medium - 60 small
20 Min
15 Min


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1 c
unsalted butter, room temperature
1 c
1/2 c
brown sugar, packed
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


  • 1Preheat oven to 350 degree F.

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

    Mix in the dry ingredients. I then mix in the coconut.
  • 5By hand stir in the nuts, cranberries and coconut.
  • 6On 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.
  • 7I 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.


Printable Recipe Card

About Cranberry, Coconut, Pistachio Cookies

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

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