Fresh Cranberry and Pistachio Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Cup fresh cranberries
1 Cup pistachios, shelled
2 Stick of butter, softened
1&1/2 Cup sugar
1/4 Cup brown sugar
2 Eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons grated orange peel
3 Cups flour
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Directions: |
Directions:Heat oven to 375 degrees Bake for 8-10 minutes
Put fresh cranberries and pistachios in food processor and roughly chop-set aside
In large bowl, cream butter and sugar until light and fluffy. Mix in 1 egg at a time, followed by baking powder, salt and orange zest. Mix until well combined
Add flour 1 cup at a time and blend well
Add cranberries and pistachios and mix until evenly dispersed and no streaks on plain dough appear
Chill dough for 30-60 minutes to make rolling easier
Divide dough in half or even thirds and roll into what I call a skinny snake and refrigerate for 24 hours
Remove from frig before baking and try to get rid of flat spots since you want these round like a silver dollar
Cut into 1/4 inch slices and place on parchment lined baking sheet |
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Personal
Notes: |
Personal
Notes: These do spread, so leave room between cookies. I will make them the size of a
50-cent piece when I make them again - THESE ARE VERY GOOD
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