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Pistachio Cranberry Cookies

 

Cranberries and pistachios are the complementary flavors of this cookie recipe submitted by Jane Bortz of Beaver Dam.
216

Yield

30

servings

Prep

16

min

Cook

16

min

Ready

32

min

Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

½ cup butter
room temperature
½ cup vegetable oil
½ cup granulated sugar replacement
*
½ cup brown sugar
packed
*
1 large eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ cup cranberries, dried
*
½ cup crisp rice cereal
½ cup rolled oats
½ cup pistachio nuts
chopped

Directions

Preheat oven to 350℉ (180℃).

In large bowl, cream butter, oil and sugars until light and fluffy. Beat in egg and vanilla.

Combine flour, salt, baking powder and baking soda; add to bowl and mix on low speed of electric mixer until well mixed.

Stir in cranberries, cereal, oats and pistachios.

Drop by tablespoonfuls 2 inches part onto ungreased cookie sheets.

Bake in preheated oven 10 to 12 minutes or until lightly browned.

Remove to wire racks and cool.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 11265% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 77mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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