Pistachio Cranberry Cookies Recipe

Pistachio Cranberry Cookies Recipe photo by Taste of Home

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I came up with this recipe one year when looking for a cookie that had a little red and green in it. The combination of cranberries and pistachios is delicious.

This recipe is:

Quick

Diabetic Friendly

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Pistachio Cranberry Cookies Recipe

Prep: 15 min. Bake: 10 min./batch

Yield: 60 Servings

15 10 25

Ingredients

1/2 cup butter, softened
1/2 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup crisp rice cereal
1/2 cup old-fashioned oats
1/2 cup dried cranberries
1/2 cup chopped pistachios

Directions

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. Yield: 5 dozen.

Nutritional Facts 1 serving (1 each) equals 71 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 59 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Pistachio Cranberry Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p76