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Category: Desserts

Pistachio-cranberry cookies

Pistachio-cranberry cookies
Wally Skalij / Los Angeles Times

I used to buy pistachios just for parties, as a little luxury. For cooking, they seemed too pricey and too tempting -- you have to buy twice what you need for a recipe when you know you'll be shelling one ... Read more

Total time: 30 to 40 minutes | Makes about 3 dozen cookies
  • 1 3/4 cups flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/4 cups packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup shelled salted pistachios, coarsely chopped
  • 1/2 cup sun-dried cranberries (or dried cherries or diced dried apricots)

Step 1Stir together the flour, baking powder, baking soda and salt and set aside.

Step 2Cream the butter and brown sugar together with a wooden spoon until smooth. Blend in the egg and vanilla. Gradually blend in the dry ingredients until well mixed. Stir in the nuts and cranberries.

Step 3Drop the dough by tablespoons onto ungreased baking sheets, leaving about 2 inches between each. Bake the cookies in a 375-degree oven until light golden brown (centers should be soft), about 10 minutes. Remove from oven and let stand 2 minutes, then transfer to a rack to cool completely.

Each serving:
97 calories; 1 gram protein; 12 grams carbohydrates; 1 gram fiber; 5 grams fat; 2 grams saturated fat; 14 mg. cholesterol; 71 mg. sodium.
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