Pistachio and Cranberry Cookies
Once Diwali is over and the ingredients for your Christmas cake have been soaked in copious amounts of alcohol, you are left with huge amounts of nuts and dried fruit. Stuff that will definitely go to waste before you know it. That is, of course, if you live in humid climates or have a tiny kitchen or an overfull refrigerator or all of the above.
That’s pretty much the reason behind these cookies today. You’ll want to try these. Excellent recipe to make with kids, makes for a very good light snack, and looks pretty, too. The cookies turn out a nice combination of crisp and chewy—the fat content is just right to leave your fingertips dry and your throat un-itchy.
This cookie recipe is made from pantry staples, so you don’t have to dash to the supermarket before you start, and you’ll do those leftover nuts and dried fruit some good too. Feel free to experiment—almond and raisin, hazelnut and chocolate chip, cashew and fig—these should all do well in this recipe.
- 1 cup pistachios, shelled and chopped roughly
- 1 cup dried cranberries
- 1 and ½ cups flour
- 1 egg
- 100 gms. butter
- 1 and ½ cups castor sugar
- 1 tsp. baking powder
- Grated zest of 1 small lime
- 1 tsp. vanilla extract
- Place the butter and sugar in a stand mixer or food processor and beat until pale.
- Add the egg, vanilla extract, and lime zest; beat again until well combined.
- Add the rest of the ingredients and bind to a soft dough.
- Shape into small balls, the size of a small lime or betel nut and place quite apart on a greased cookie sheet.
- Bake in a pre-heated oven at 120 degrees centigrade until the bases are golden and the tops appear set and dry.
- Cool on wire rack until completely set. Enjoy with a cup of coffee.
Other cookie recipes on this blog: