I have been eating cookies for most of my meals these past few days, courtesy of a cookie exchange at Book Club. And the members of my book club don't mess around; there were scotch balls, homemade Almond Joy, caramel nut bars, giant blobs of chocolate full of peanut butter, chocolate covered crystallized ginger, etc etc etc. My cookies were the most boring by far but they were high on my list of favorites for a few reasons. One, they have green and red flecks in them, so are seasonal and festive. Two, they are not overly sweet, meaning I can eat many more of them than the caramel nut bars. And three, they were super easy to make.
I was inspired by Luisa but stuck to this recipe pretty much to the letter, adjusting only the amount of pistachio and cranberries (I upped both by a small handful) and I threw in some dried strawberries too. The cookies were good. I ate about 17 on my own, and they get enough of a salty kick from the pistachios to offer a nice salty/sweet thing, which can almost serve as a palate-cleanser when you are midway through a dozen ooey gooey cookies and candies, I have to say.
Pistachio Cranberry Cookies
LA Times, Feb 2004
Servings: About 3 dozen cookies
- 1 3/4cups flour
- 1 teaspoon baking powder
- 3/4teaspoon baking soda
- 1/2teaspoon kosher salt
- 3/4cup (1 1/2 sticks) unsalted butter, softened
- 1 1/4cups packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup shelled salted pistachios, coarsely chopped
- 1/2cup sun-dried cranberries (or dried cherries or diced dried apricots)
1. Stir together the flour, baking powder, baking soda and salt and set aside.
2. Cream 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.
3. Drop 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.