What words describe these Pistachio and Cranberry Cookies?
I would say: unique, exceptional and distinctive are ideal words to begin with.
These Pistachio and Cranberry Cookies are soft, buttery and a little salty with a complex flavor that will having everyone asking what magic you added to create these bites of deliciousness.
With the touch of green from the Pistachio and the red Cranberry, they are a perfect cookie for Christmas or St. Patrick’s Day, but you will want to make them all year long. After you enjoy making these;
If you are craving something along the sweet and savory side, may I suggest these White Chocolate Lemon Cookies, they are fabulous and come together quickly.
Or for a twist on the traditional chocolate chip, you’ll really like these Cream Cheese Chocolate Chip Cookies.
1 cup butter, softened
1 cup sugar
1 small (3.4 oz.) package instant pistachio pudding mix
2 cups flour
½ tsp. salt
1 tsp. baking soda
1 tsp. vanilla extract
1 cup dried cranberries
Heat oven to 350 degrees.
In a large mixing bowl, combine the butter and sugar; cream for 4-5 minutes.
Add in the eggs and mix until well incorporated.
Pour in the dry pudding mix and mix until the color is uniform.In a separate bowl mix together the flour, salt and baking soda.
Add the dry mixture into the butter-sugar mixture just until combinedDrop cookie dough by tablespoon onto a cookie sheet coated with spray release or onto parchment paper (the parchment paper is the best option).
Bake for 10-12 minutes, or until just until lightly browned on the edges, and the center of the cookie is set.
Take cookies out of oven and allow the cookies to sit on the cookie sheet for 5 minutes to continue to setting (firming) up.
Transfer the cookies to a cooling rack to complete the cooling process.Store cookies in an airtight container.From: Eclectic Recipes
Copyright Carrie Groneman, A Mother’s Shadow, 2014, 2018
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