CRANBERRY PISTACHIO COOKIES RECIPE RECIPES

Name: Pistachio & cranberry cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 22
Cuisine: American
Ingredients: 175g butter , softened; 85g golden caster sugar; ½ tsp vanilla extract; 225g plain flour; 75g pistachios; 75g dried cranberries

PISTACHIO & CRANBERRY COOKIES RECIPE - BBC GOOD FOOD

Pistachio & cranberry cookies recipe - BBC Good Food image

These crunchy, fruit & nut biscuits are sure to be a family favourite - make ahead and freeze, or wrap up for the perfect homemade gift

Provided by Good Food team

Categories Snack, Treat

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield Makes 22

Number Of Ingredients 6

Ingredients

175g butter , softened
85g golden caster sugar
½ tsp vanilla extract
225g plain flour
75g pistachios
75g dried cranberries

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.

Nutrition Facts : Calories 140 calories, FatContent 9 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 7 grams sugar, ProteinContent 2 grams protein, SodiumContent 0.1 milligram of sodium

CRANBERRY AND PISTACHIO BISCOTTI RECIPE: HOW TO MAKE IT

Cranberry and Pistachio Biscotti Recipe: How to Make It image

This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. —Diane Gruber, Sioux City, Iowa

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield about 2-1/2 dozen.

Number Of Ingredients 10

Ingredients

3/4 cup sugar
1/4 cup canola oil
2 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup chopped pistachios
1/2 cup dried cranberries

Steps:

In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries., Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 18-22 minutes or until set. , Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 85 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 46mg sodium, CarbohydrateContent 12g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

More about "cranberry pistachio cookies recipe recipes"

WHITE CHOCOLATE, CRANBERRY, AND MACADAMIA NUT COOKIES ...

From epicurious.com
Reviews 3.8

Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.

See details

CRAN-PISTACHIO COOKIES RECIPE - BETTYCROCKER.COM

Prize-Winning Recipe 2010! Pistachios, pudding mix and cranberries stir up with sugar cookie mix for a melt-in-your-mouth cookie.
From bettycrocker.com
Reviews 4
Total Time 1 hours 0 minutes
Calories 90 per serving

Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.

See details

PISTACHIO COOKIES RECIPE - FOOD.COM

This recipe was published in "Treasury of Holiday Cookies", one of those cook booklets you get at the grocery. It caught my attention due to the pistachio farm that we frequent in NM. They sell wonderful pistachio cookies. I haven't made this as yet, but plan to for the holidays. The recipe in the book calls for ¼ cup freshly ground nutmeg; however, I felt that might be a tad overpowering. I did adjust the nutmeg to ¼ to ½ teaspoon. Feel free to use more if needed.
From food.com
Reviews 5.0
Total Time 1 hours 30 minutes
Calories 137.1 per serving

Transfer to wire rack to cool completely and enjoy.

See details

BEST-EVER CRANBERRY & PISTACHIO NUT ROAST | VEGETARIAN ...

Nut roast is the vegetarian’s turkey; some crave something different but for others it’s not Christmas without one. This one is different: it has a mushroom risotto base and sticky cranberries on top, a bit like a savoury upside-down cake.
From jamieoliver.com
Total Time 2 hours 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 413 calories per serving

1. Make the risotto base first. Soak the dried porcini in a little boiling water. Trim and finely chop the celery, and peel and finely chop the onions and garlic.
2. Heat a drizzle of oil in a large pan over a low heat. Add the celery and onion, and cook for 10 minutes, until soft and sweet. Add the garlic and cook for another minute or two.
3. Turn up the heat and add the rice. Cook for a minute or so until you hear it snap, crackle and pop, then add the wine and stir until absorbed.
4. Drain the porcini, sieve and discard any grit from the liquid and add to the risotto pan, stirring until absorbed. Finely chop the porcini and add to the pan.
5. Add the hot stock, a ladleful at a time, stirring each one in until it has been completely absorbed, about 20 minutes. Stir as much as you can – this is what will make it creamy. Once the rice is al dente (when you break into a grain, it should be almost cooked through but still have a white fleck in the middle), transfer to a bowl to cool.
6. Preheat the oven to 190ºC/375°F/gas 5.
7. Fry the wild mushrooms in a little oil over a medium heat for 5 to 10 minutes, until they are just starting to crisp.
8. Toast, then bash the nuts into coarse pieces, or quickly pulse in a food processor.
9. Coarsely grate the Cheddar, finely chop the chilli and finely grate the lemon zest. Pick and roughly chop all the herb leaves. In a small bowl, beat the eggs.
10. Once the risotto has cooled, add the breadcrumbs, Cheddar, chilli, lemon zest, eggs and chopped herbs, season, and mix well.
11. Butter a 20cm loaf tin and line the bottom with greaseproof paper. Cook the sugar and the cranberries in a pan over a medium heat for 1 to 2 minutes, then tip into the tin and spread evenly. Pile on the nut-roast mixture and pack it down with the back of a spoon.
12. Cover the whole thing with foil and bake for 45 minutes, then remove the foil and cook for a further 15 minutes. Once it’s golden brown on top, remove the nut roast from the oven and leave to settle for 10 minutes.
13. Use a knife to loosen the tin, then place your serving platter or board on top. Cover your hand with a tea towel and courageously flip the whole lot over, then carefully lift the tin off. Serve with all the trimmings.

See details

BEST-EVER CRANBERRY & PISTACHIO NUT ROAST | VEGETARIAN ...

1. Make the risotto base first. Soak the dried porcini in a little boiling water. Trim and finely chop the celery, and peel and finely chop the onions and garlic.
2. Heat a drizzle of oil in a large pan over a low heat. Add the celery and onion, and cook for 10 minutes, until soft and sweet. Add the garlic and cook for another minute or two.
3. Turn up the heat and add the rice. Cook for a minute or so until you hear it snap, crackle and pop, then add the wine and stir until absorbed.
4. Drain the porcini, sieve and discard any grit from the liquid and add to the risotto pan, stirring until absorbed. Finely chop the porcini and add to the pan.
5. Add the hot stock, a ladleful at a time, stirring each one in until it has been completely absorbed, about 20 minutes. Stir as much as you can – this is what will make it creamy. Once the rice is al dente (when you break into a grain, it should be almost cooked through but still have a white fleck in the middle), transfer to a bowl to cool.
6. Preheat the oven to 190ºC/375°F/gas 5.
7. Fry the wild mushrooms in a little oil over a medium heat for 5 to 10 minutes, until they are just starting to crisp.
8. Toast, then bash the nuts into coarse pieces, or quickly pulse in a food processor.
9. Coarsely grate the Cheddar, finely chop the chilli and finely grate the lemon zest. Pick and roughly chop all the herb leaves. In a small bowl, beat the eggs.
10. Once the risotto has cooled, add the breadcrumbs, Cheddar, chilli, lemon zest, eggs and chopped herbs, season, and mix well.
11. Butter a 20cm loaf tin and line the bottom with greaseproof paper. Cook the sugar and the cranberries in a pan over a medium heat for 1 to 2 minutes, then tip into the tin and spread evenly. Pile on the nut-roast mixture and pack it down with the back of a spoon.
12. Cover the whole thing with foil and bake for 45 minutes, then remove the foil and cook for a further 15 minutes. Once it’s golden brown on top, remove the nut roast from the oven and leave to settle for 10 minutes.
13. Use a knife to loosen the tin, then place your serving platter or board on top. Cover your hand with a tea towel and courageously flip the whole lot over, then carefully lift the tin off. Serve with all the trimmings.

See details

PISTACHIO CRANBERRY BARK RECIPE: HOW TO MAKE IT

I picked up this bark recipe at a Christmas sweets swap hosted by a woman in my Bible study group. My family, friends and I think it's just divine. Even my dad, who's not big on candy, loves it. —Susan Wacek, Pleasanton, California
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Desserts
Calories 215 calories per serving

In a microwave-safe bowl, microwave chocolate chips until melted; stir until smooth. Stir in 3/4 cup pistachios and half of the cranberries; spread onto a waxed paper-lined baking sheet. Drizzle with melted candy coating. Cut through layers with a knife to swirl., Sprinkle with the remaining pistachios and cranberries. Refrigerate until firm., Cut or break into pieces. Store in an airtight container in the refrigerator.

See details

CRANBERRY PISTACHIO BISCOTTI | ALLRECIPES

Pistachio Dessert Recipes; Cranberry Pistachio Biscotti; Cranberry Pistachio Biscotti ... (1 egg + 1Tb water). After 40 minutes of baking, the cookies had a great brown color, and had spread perfectly. I let them cool 10 minutes on the cookie sheet, then carefully …
From allrecipes.com

See details

WHITE CHOCOLATE CRANBERRY PISTACHIO COOKIES - THE DARING ...

Dec 13, 2013 · White chocolate, cranberry and pistachio cookies…..the three traditional Christmas colors wrapped into one incredibly delicious bite! These buttery cookies feature white chocolate, sweet-tart cranberries, and slightly salty pistachio nuts.
From daringgourmet.com

See details

CRANBERRY AND PISTACHIO SHORTBREAD COOKIES - BAKES BY ...

Nov 05, 2018 · Cranberry and Pistachio Shortbread Cookies. I searched a long time for a shortbread cookie recipe where the cookie retained its shape and didn't spread out without using a pan. The base recipe for shortbread is simple, but it's about the right ratio of …
From bakesbybrownsugar.com

See details

CRANBERRY PISTACHIO SHORTBREAD COOKIES | SHE'S NOT COOKIN'

Dec 02, 2021 · These Cranberry Pistachio Shortbread Cookies are among our favourite Christmas Shortbread cookies to enjoy over the holidays. We always have Grandma's Shortbread and Whipped Chocolate Chip Shortbread is from one of our favourite bakeries who published their recipe in 2020. These cookies …
From shesnotcookin.com

See details

CRANBERRY-PISTACHIO BISCOTTI | MARTHA STEWART

I wanted to give up baking forever today after loosing several rounds with new cookie recipes. My last recipe on the list was the biscotti. I'm so glad I didn't stop after the cookies! The biscotti (my first …
From marthastewart.com

See details

CRANBERRY PISTACHIO SHORTBREADS RECIPE ... - JOYOF…

Cranberry Pistachio Shortbreads: I n a large bowl whisk the flour with the salt.. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 minute). Add the sugar and …
From joyofbaking.com

See details

CRANBERRY ORANGE SHORTBREAD COOKIES - MOM ON TIMEOUT

Nov 14, 2015 · Cranberry Orange Shortbread Cookies combine two of my favorite holiday flavors in one easy to make cookie that will wow friends and family this year!A delightfully easy cookie recipe that yields sensational results! I’m sharing three secrets to the perfect shortbread cookies …
From momontimeout.com

See details

PISTACHIO DROP COOKIES - HOW TO MAKE THE BEST PISTACHIO ...

Mar 07, 2019 · I call these pistachio drop cookies because they’re little drops of heaven! This is an easy cookie recipe prepared in 1 bowl with just 6 ingredients. Instead of artificial pistachio pudding mix, flavor these pistachio cookies …
From sallysbakingaddiction.com

See details

CRANBERRY COOKIE RECIPES | ALLRECIPES

Cranberry biscotti, oatmeal craisin cookies, and cranberry orange cookies are just a few of our trusted cranberry cookie recipes, complete with ratings, reviews and cooking tips. Staff Picks Cranberry Pistachio …
From allrecipes.com

See details

CRANBERRY SPICE COOKIES WITH EGGNOG ICING - SALLY'S BAKING ...

Dec 05, 2019 · How to Make Cranberry Spice Cookies. Adapted from my snowball cookies and pistachio cookies, these cranberry spice cookies have the same shortbread-like crumbly texture, while remaining extra soft and buttery.. The first step is to chop dried cranberries into itty bitty pieces. These cookies …
From sallysbakingaddiction.com

See details

NO FAIL SIMPLE ORANGE CRANBERRY PISTACHIO FUDGE- T…

Nov 29, 2016 · Trader Joes stacks their shelves this time of year with their Organic Sweetened Condensed Milk. It is a great price for organic and it works perfect in this Simple Orange Cranberry Pistachio Fudge recipe…
From thefedupfoodie.com

See details

CRANBERRY ORANGE COOKIES - FAKE GINGER

Dec 23, 2009 · Cranberry Orange Cookies – sugar cookes filled with dried cranberries and orange zest, and rolled in sugar and orange zest before baking. They make great Christmas cookies! These cookies …
From fakeginger.com

See details

PISTACHIO AND WHITE CHOCOLATE PUDDING COOKIES - MOM ON TI…

Mar 03, 2015 · The prettiest green cookies EVER! Super soft and chewy, these Pistachio and White Chocolate Pudding Cookies are perfect for Easter and St. Patrick’s Day! No one can eat just one! Let’s be friends! Sign up to get my new recipes …
From momontimeout.com

See details

40 BEST CRANBERRY RECIPES, FROM SWEET TO SAVORY

Nov 08, 2021 · In fact, you can do so much more with cranberries than just a simple cranberry sauce. Try the tangy fruit in a variety of sweet and savory cranberry recipes ahead. You’ll find ideas for fall appetizers (like the flaky cranberry brie bites); plus, Thanksgiving cocktails, breakfast recipes…
From thepioneerwoman.com

See details

NUTTY OATMEAL CRANBERRY BARS RECIPE - SHE WEARS MANY HATS

Dec 19, 2021 · Nutty Oatmeal Cranberry Bars are about as easy as it gets to making homemade treats. They are kind of like pie in that way, but easier. These are perfect as a small sweet treat to …
From shewearsmanyhats.com

See details

PISTACHIO FLUFF SALAD RECIPE | SHUGARY SWEETS

Nov 27, 2019 · Pistachio Fluff Salad is pistachio pudding mixed with crushed pineapple and Cool Whip. Mini marshmallows get folded in and it is garnished with maraschino cherries. …
From shugarysweets.com

See details