Pistachio Cranberry Cookies Recipe 455

CRANBERRY AND PISTACHIO BISCOTTI

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries., Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 18-22 minutes or until set. , Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

PISTACHIO CRANBERRY COOKIES

Steps:

• In a large bowl, cream the butter, oil and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to the creamed mixture and mix well. Stir in the cereal, oats, cranberries and pistachios., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
• Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
• Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
• Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

CRANBERRY-PISTACHIO SPIRALS

Steps:

• Pulse pistachios in a food processor or blender until reduced to powder (some small chunks are OK) but not to paste. Scrape into a bowl with 2 tablespoons white sugar. Drizzle with 3 tablespoons melted butter; stir with a fork until mixture starts to clump. Pulse cranberries in food processor or blender (no need to clean it first) until finely chopped. Stir into pistachio mixture.
• Put 1 cup butter, confectioners' sugar, vanilla, baking powder, salt, and 1/2 cup white sugar in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, 1 or 2 minutes. Mix in egg until incorporated. Add flour; mix on low speed until incorporated, about 2 minutes.
• Scrape dough onto a large, generously floured sheet of parchment paper. Dust top of dough with more flour, then press into a rough square. Roll into a 12x15-inch rectangle with a long edge facing you. Sprinkle pistachio-cranberry mixture evenly over dough, leaving a 1/2-inch border of uncovered dough. Brush top border with water. Tightly roll dough from bottom to top, using parchment to help lift dough, ending with the wet edge and pressing lightly to seal. Slide dough and parchment onto a baking sheet; cover with plastic wrap. Freeze 1 hour, or chill 4 to 8 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
• Slice chilled roll into 1/2-inch-thick cookies; set on prepared sheet. Bake until edges start to turn golden brown, 13 to 15 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

PISTACHIO & CRANBERRY COOKIES

Steps:

• Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries - you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.
• Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.

CRAN-PISTACHIO COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; mix well.
• Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet. Press with fingers to slightly flatten.
• Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.

PISTACHIO-CRANBERRY ICEBOX COOKIES

Steps:

• In a large bowl beat butter with a mixer on medium to high 30 seconds. Add the sugar, cinnamon, orange zest, and salt. Beat 3 minutes or until light and fluffy, scraping bowl as needed. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in pistachios and cranberries. If needed, use your hands to knead dough until smooth.
• Divide dough in half. Shape each half into an 8 1/2-inch roll. Wrap each in plastic wrap or waxed paper; chill dough until firm enough to slice (about 2 hours).
• Preheat oven to 350°F. Line a cookie sheet with parchment paper. Use a serrated knife to cut rolls into 1/4-inch slices.* Place 1 inch apart on prepared cookie sheets.
• Bake 10 to 12 minutes or until edges are firm and just starting to brown. Cool on cookie sheet 1 minute. Remove; cool on wire rack.

PISTACHIO CRANBERRY ICEBOX COOKIES

Steps:

• Make dough:
• Stir together flour, cinnamon, and salt in a bowl.
• Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.
• Slice and bake cookies:
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
• Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
• Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.
• Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.

PISTACHIO CRANBERRY SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• Cream the butter and sugar in a stand mixer on medium speed until light and fluffy.
• Sift together flour, cinnamon and salt then add gradually into the stand mixer on low speed until just combined.
• Add in the pistachios, cranberries and orange zest and mix for just 5 seconds until combined.
• Separate the dough into two balls and roll into logs.
• Wrap each piece of dough with saran wrap and freeze for 3 hours.
• Cut cookies 1/2" thick and bake for 12-15 minutes or until just golden.

WHITE CHOCOLATE CRANBERRY PISTACHIO COOKIES

Steps:

• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed in a large bowl until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips, dried cranberries, and pistachios, mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes- if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

PISTACHIO CRANBERRY COOKIES RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries, mix well. Using teaspoon or cookie scoop, roll into 1 inch balls and flatten slightly. Bake 12-15 minutes or until edges are light golden brown. Cool minimum 2 minutes, remove to wire rack. Cool completely. Store tightly covered. OPTIONAL: Add 6-8 drops of green food coloring if desired. I added neon green to these, and hate to say, I don't like it! LOL I think regular green food coloring would probably look better.