Pistachio Cranberry Cookies
Cranberries and pistachios are the complementary flavors of this cookie recipe submitted by Jane Bortz of Beaver Dam.
Yield
30 servingsPrep
16 minCook
16 minReady
32 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
room temperature |
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
granulated sugar replacement
|
* |
| 118 | ml |
brown sugar
packed |
*
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 414 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 118 | ml |
cranberries, dried
|
*
|
| 118 | ml |
crisp rice cereal
|
|
| 118 | ml |
rolled oats
|
|
| 118 | ml |
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.
