Cranberry Pistachio Cookies

Cranberry Pistachio Cookies

This recipe popped out at me when I was flipping through one of our local grocery store flyer's.br /We all make sugar cookies and short breads for the holidays (ok, not EVERYONE does) but I just loved the addition of pistachios and cranberries.  Festive no?br /Then I realized they are rolled in coconut as well, like snowflakes :)br /br /MUST MAKEbr /br /They were so tasty that I even brought the recipe to work and we started making them for the customers there too!br /br /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-NkX52Msgtw/UN-HMk26ruI/AAAAAAAABcc/DObP5JCIW4/s1600/cookies+copy.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="480" src="http://2.bp.blogspot.com/-NkX52Msgtw/UN-HMk26ruI/AAAAAAAABcc/DObP5JCIW4/s640/cookies+copy.jpg" width="640" //a/divbr /br /I didn't embellish this recipe at all, wait, I did, I didn't have coconut extract so I increased the vanilla by 1/2 tbsp.br /I think I'll take some time and tweak it a little the next go round but until such time I really encourage you to try these just as they are!br /br /Here's the recipe from Sobey's:br /br /div class="measureLeft"1 c. room temperature butter/divdiv class="measureRight"1 c. sugar/divdiv class="rows bg"div class="measureRight"1 1/2 tbsp pure vanilla/div/divdiv class="rows"div class="measureRight"1/4 tsp salt/div/divdiv class="rows"div class="measureRight"1 egg, room temperature/div/divdiv class="measureRight"2 1/2 c. flour/divdiv class="rows"div class="measureRight"3/4 c. flaked sweetened coconut, divided/div/divdiv class="rows bg"div class="measureRight"1/2 c. dried cranberries, chopped/div/divdiv class="measureRight"1/2 c. pistachios, chopped/divdiv class="measureRight" /divdiv class="measureRight"I your stand mixer, cream together butter, sugar, vanilla and salt until smooth. Scrape down sides of bowl, add egg and mix well. /divdiv class="measureRight"Slowly add flour, coconut, cranberries and pistachios. /divdiv class="measureRight"Divide dough in half and, using a piece of parchment paper, roll dough into logs about 1 1/2-in. thick and 16-in. long. Roll each log in 2 tbsp of the remaining coconut, lightly coating outside of dough. Wrap with plastic wrap and refrigerate until firm, about 30 min. /divdiv class="rows" /divdiv class="rows"Preheat oven to 350F ./divdiv class="rows"Use parchment paper to line baking sheet. Unwrap dough and slice into 1/2-in. thick rounds and place on prepared baking sheet, spaced about 1 in. apart. /divdiv class="rows"Bake on middle rack of oven until firm, but not golden, about 12 min. Remove from oven, transfer cookies to a cooling rack to cool completely/divdiv class="rows" /divdiv class="rows"They don't spread so if you want a larger cookie make your logs larger in circumference./divdiv class="rows" /divdiv class="rows"Enjoy!/divdiv class="measureRight" /div

Directions

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