Pistachio Cranberry Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 60 |
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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. 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:
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.
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