Pistachio Cranberry Cookies Recipe

5 1 3
Pistachio Cranberry Cookies Recipe
Pistachio Cranberry Cookies Recipe photo by Taste of Home
Publisher Photo

Pistachio Cranberry Cookies Recipe

Read Reviews
5 1 3
Publisher Photo
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.
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Pistachio Cranberry Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p76

Nutritional Facts

1 each: 71 calories, 4g fat (1g saturated fat), 8mg cholesterol, 59mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Pistachio Cranberry Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p76

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myrk User ID: 1185373 235332
Reviewed Oct. 20, 2015

"A very good cookie recipe. It even taste better when it's days old."

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