Cranberry pistachio cookies
You won’t want to leave these on a plate for Santa.
These cranberry pistachio cookies, with their hint of orange and zesty glaze, are definitely an adult-palate cookie. And should not be wasted on Santa, who, let’s face it, is happy with a headless snowman sugar cookie with smeared frosting.
Instead, feature these prominently on your cookie platter, put them on top in your give-away tins and place them center stage at your holiday party. They’re delicious.
Although no more difficult to make than any other cookie, be watchful so as not to over bake.
These should be soft, not crunchy.
They’ll disappear faster than a New Year’s Resolution. Which reminds me, watch for healthy recipes in January!
Cranberry pistachio cookies
Ingredients:
1 C. butter, softened
1 C. white sugar
1/2 C. brown sugar
1 egg
1 tsp. grated orange zest
2 Tbsp. orange juice
2 1/2 C. flour
1/2 tsp. baking soda
1/2 tsp. salt
2 C. dried cranberries or dried cherries
1/2 C. chopped pistachios
Icing drizzle:
Mix:
1/2 tsp. grated orange zest
2 Tbsp. orange juice
1 1/2 C. powdered sugar
Directions:
Cream butter and sugars. Add egg. Mix in orange zest and orange juice. Combine remaining dry ingredients and add to orange mixture. Mix in cranberries and nuts. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes at 375 degrees. Once cooled, drizzle with icing.
1 Comment
Ted Lehman writes:
Do you like duck meat?
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