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Pistachio Cranberry Cookies

 Pistachio Cranberry Cookies
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.
60 ServingsPrep: 15 min. Bake: 10 min./batch

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 King Arthur Unbleached 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.

2 of 2

Pistachio Cranberry Cookies (continued)

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.