Best Pistachio Cranberry Cookies Recipes

PISTACHIO CRANBERRY ICEBOX COOKIES

Steps:

• Make dough:
• Stir together flour, cinnamon, and salt in a bowl.
• Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.
• Slice and bake cookies:
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
• Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
• Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.
• Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.

PISTACHIO CRANBERRY COOKIES

Steps:

• 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., 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.

PISTACHIO & CRANBERRY COOKIES

Steps:

• Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries - you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.
• Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.

CRANBERRY LIME PISTACHIO SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°F.
• Line baking sheets with parchment paper.
• Using a mixer, cream margarine and sugar. Add flour till dough forms.
• Stir in cranberries, pistachios, zest, and juice.
• Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet.
• Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.

PISTACHIO CRANBERRY OATMEAL ICEBOX COOKIES

Steps:

• Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until light and fluffy, then beat in baking powder and soda, spices, and salt until well combined. Add eggs and vanilla and beat well.
• Add flour and mix on low speed until just combined well. Stir in oats, pistachios, and cranberries.
• Divide dough in quarters. Shape each quarter on a large sheet of wax paper, using paper as an aid, into a 9-inch-long log, and wrap up tightly in paper first, then in plastic wrap, twisting ends (like a piece of hard candy). Chill until firm, at least 4 hours.
• Heat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
• Work with 1 log at a time, keeping remaining log chilled. If log softens as you work with it, rewrap it and chill or freeze it until firm. Using serrated knife, cut a 1/4-inch-thick slice from log with a sawing motion and place on baking sheet. Continue cutting, arranging slices as cut about 2 inches apart on sheet.
• Bake, switching position of sheets halfway through baking, until golden and set, 8 to 10 minutes total. Cool cookies on baking sheets 1 minute before transferring to racks to cool completely. (Parchment can be reused, but cool baking sheets between batches.)
• If garnishing with a drizzle of melted chocolate, finely chop the chocolate then melt it in microwave at 50 percent power for 30-second intervals, stirring, until smooth. Or, melt the chopped chocolate in a metal bowl set over a pan of barely simmering water.
• Cool chocolate slightly, then put in plastic bag and press out excess air. Snip a tiny opening in bottom corner of bag, then twist bag firmly just above chocolate and drizzle over cookies on racks set over wax paper or a pan. Let cookies stand at cool room temperature until chocolate is set.

CRANBERRY AND PISTACHIO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375. Combine butter and shortening; beat with an electric mixer on medium to high for 30 seconds. Add sugar, brown sugar, baking soda and salt; beat until mixed. Add eggs and vanilla; beat until mixed. Beat in flour; until mixed. Stir in chocolate, cranberries and pistachios.
• Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in the preheated overn for 10-12 minutes or until edges are lightly browned. Transfer to a wire rack; let cool.
• To store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

CRANBERRY, COCONUT, PISTACHIO COOKIES

Steps:

• 1. Preheat oven to 350 degree F. In a bowl, sift the flour, soda and salt together. Set aside.
• 2. In a mixer bowl cream the butter with the sugars, Until nice and fluffy.
• 3. Add the egg and extracts.
• 4. Now, beat in the cream cheese, thoroughly blending. Mix in the dry ingredients. I then mix in the coconut.
• 5. By hand stir in the nuts, cranberries and coconut.
• 6. On an ungreased cookie sheet; you can either drop the cookies by a rounded tablespoonful. Or I rolled mine into a bit smaller than a golf ball size. I wanted mine to stay round and not spread out. Bake for 12 - 15 minutes. ( I take mine out when they look a little doughy in the center.) They will not get brown. Keep a watch on them. Mine were done between 13 - 15 minutes. Leave set on sheets for a few minutes, before removing to rack to finish cooling.
• 7. I made an orange glaze out of butter,milk, orange extract and confectioners' sugar . I also sprinkled some with sugar as I took them from the oven. Enjoy!

CRANBERRY PISTACHIO SHORTBREAD COOKIES - THE DANCING DEER BAKERY

Steps:

• In a small bowl, combine the flour and salt and stir together with a fork until blended. Set aside.
• Using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes. Add the egg and beat until blended about 1 minute more.
• Add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more. Turn out onto a floured surface, and gently pat together to form a dense ball of dough. Add cranberries and pistachios and knead gently until evenly combined, and shape into a flat round disk. Wrap tightly with plastic wrap and chill for at least 2 hours.
• Position rack in the center of the oven and preheat to 325°F.
• On a lightly floured surface, roll cookies out to about 1/8 " thick, and cut to desired shape. Transfer to a heavy - duty cookie sheet and bake until just golden around the edges, 15-18 minutes.

PISTACHIO CRANBERRY ICEBOX COOKIES

Steps:

• Cream together: butter, margarine, granulated white sugar and brown sugar.
• Add egg and vanilla and almond extracts. Beat well.
• Sift in the flour, baking soda, baking powder and salt. Beat until all are incorporated.
• Stir in the nuts and dried cranberries.
• Place dough onto a lightly floured board - divide in two equal parts.
• Form each half into a square shaped log, about 9" in length. Freeze until hard. Wrap in plastic film until required.
• TO BAKE: Preheat oven to 350 degrees F. Remove frozen dough from freezer and slice with a sharp knife into 1/4" slices. Bake on a shiny cookie sheet for 12 to 14 minutes until golden.
• Cool completely on a wire rack.

PISTACHIO CRANBERRY CHOCOLATE CHIP COOKIES

Steps:

• Move oven racks into the middle and upper third of the oven. Preheat to 375. Grease a baking sheet or use a silpat. Sift flour, salt and baking soda together and put aside. Mix sugars and butter in an electric mixer on low speed until combined. Add Grand Marnier and eggs one at a time until combined. Slowly add dry ingredients to wet mixture and mix until fully incorporated. While electric mixer is on a low speed, add chocolate chips, cranberries and pistachios. Mound cookies onto the cookie sheet, (about 2 tablespoons is a good size). Bake on center rack of oven until edges of cookies are golden brown, then move to the top rack and bake until the tops are golden brown as well. remove from oven and cool until cookies are "chewy".

CRANBERRY-PISTACHIO THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg yolk and orange zest. Gradually beat in flour. Stir in 1 cup cranberries and 3/4 cup pistachios., Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake until edges are light brown, 9-11 minutes. Remove from pans to wire racks to cool completely., Meanwhile, in a small saucepan, bring cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate, covered, until thickened., Spoon cream mixture onto cookies; sprinkle with remaining pistachios and cranberries. Refrigerate leftovers., Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw cookies in covered containers; decorate as directed.

CRANBERRY PISTACHIO ICEBOX COOKIES

Steps:

• Stir together flour, cinnamon and salt. Beat together butter, sugar, and zest at medium high speed till pale and fluffy, about 3 min. Reduce speed to low and add flour mix in 3 batches, mixing until dough just comes together in clumps, then mix in nuts and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic or waxed paper form each piece into a log about 1 1/2 inches square. Wrap in plastic wrap and chill until very firm, at least ?? hours (I left overnight). Put oven racks in upper and lower thirds of oven an preheat to 350F. Line 2 baking sheets with parchment paper. Cut bars crosswise into 1/4 inch thick slices, rotating bar after each slice to help keep square shape. If dough gets too soft to slice, freeze briefly until firm again. Arrange cookies about 1/2 inch apart and bake, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 min total. Transfer cookies from parchment to racks and cool completely.

PISTACHIO CRANBERRY ICEBOX COOKIES

Steps:

• In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, cinnamon, orange zest and salt. Beat about 3 minutes or until light and fluffy, scraping sides of bowl occasionally. Reduce speed to low. Gradually beat in flour, 1/2 cup at a time, switching to a wooden spoon if necessary. Stir in pistachio nuts and cranberries; use hands to knead dough until smooth.
• Divide dough in half. On waxed paper, shape each half into an 8 1/2-inch-long log (about 1 1/2 inches across). Lift and smooth the waxed paper to help shape the logs. Wrap each log in plastic wrap or waxed paper. Chill about 2 hours or until dough is firm enough to slice.
• Cut logs into 1/4-inch-thick slices. Rotate log while cutting to prevent flattening. (If dough gets too soft to slice, freeze briefly until it is firm enough to slice.) Place slices 1 inch apart on cookie sheets lined with parchment paper.
• Bake in a 350 degrees oven for 10 to 12 minutes or until edges are firm and just starting to brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks.

CRANBERRY PISTACHIO REFRIGERATOR COOKIES

Steps:

• Preheat oven to 375ºF (190ºC).
• Combine flour, baking powder, baking soda and salt.
• Cream butter, sugar, eggs and vanilla together thoroughly.
• Add dry ingredinets gradually, mixing until smooth.
• Stir in nuts and cranberries.
• Shape dough into 2 rolls about 1 1/2 inches (4 cm) in diameter. Wrap in waxed paper or plastic wrap and chill overnight.
• Cut roll into 1/2 inch (5 mm) slices. Place on cookie sheet.
• Bake for 8-12 minutes or until light golden. Cool 5 minutes on sheet, then transfer to rack and cool completely.

WHITE CHOCOLATE CRANBERRY PISTACHIO COOKIES RECIPE - (4.4/5)

Steps:

• Preheat oven to 375°F. Grease a cookie sheet. In a large mixing bowl, combine the butter and sugars. Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract. In a separate bowl, combine the flour and baking soda. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cranberries and pistachio nuts. Drop heaping spoonfuls of the batter onto the greased cookie sheet. Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.

PISTACHIO CRANBERRY COOKIES RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries, mix well. Using teaspoon or cookie scoop, roll into 1 inch balls and flatten slightly. Bake 12-15 minutes or until edges are light golden brown. Cool minimum 2 minutes, remove to wire rack. Cool completely. Store tightly covered. OPTIONAL: Add 6-8 drops of green food coloring if desired. I added neon green to these, and hate to say, I don't like it! LOL I think regular green food coloring would probably look better.

CHOCOLATE, CRANBERRY & PISTACHIO COOKIES

Steps:

• Heat oven to 375°F.
• Mix flour, dry pudding mix and baking soda until blended. Beat butter, sugars and vanilla in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.
• Drop tablespoons of dough, 2 inches apart, onto baking sheets.
• Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

PISTACHIO CRANBERRY COOKIES

Steps:

• Stir together flour, cinnamon and salt in a bowl. Beat together butter, granulated sugar and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches. Mixing until dough just comes together in clumps, then mix in pistachios and crasins. Gather and press dough together to then divide in two. Using a sheet of wax paper as an aid, form each piece of dough into a log abut 1 1/2 inches in diameter. Square off long sides of each log to form a bar, the chill, wrapped in wax paper until very firm, about 2 hours. Preheat oven to 350. Line baking sheets with parchment paper. Brush egg over all four sides of the bar logs but not ends. Roll in decorative sugar and slice in 1/4 inch slices. Bake until edges are pale golden, 15 to 18 minutes total. Cool on wire rack.