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Cranberry Pistachio Cookies

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This recipe popped out at me when I was flipping through one of our local grocery store flyer’s.
We all make sugar cookies and short breads for the holidays (ok, not EVERYONE does) but I just loved the addition of pistachios and cranberries.  Festive no?
Then I realized they are rolled in coconut as well, like snowflakes :)


They were so tasty that I even brought the recipe to work and we started making them for the customers there too!

I didn’t embellish this recipe at all, wait, I did, I didn’t have coconut extract so I increased the vanilla by 1/2 tbsp.
I think I’ll take some time and tweak it a little the next go round but until such time I really encourage you to try these just as they are!

Here’s the recipe from Sobey’s:

1 c. room temperature butter
1 c. sugar
1 1/2 tbsp pure vanilla
1/4 tsp salt
1 egg, room temperature
2 1/2 c. flour
3/4 c. flaked sweetened coconut, divided
1/2 c. dried cranberries, chopped
1/2 c. pistachios, chopped
I your stand mixer, cream together butter, sugar, vanilla and salt until smooth. Scrape down sides of bowl, add egg and mix well.
Slowly add flour, coconut, cranberries and pistachios.
Divide dough in half and, using a piece of parchment paper, roll dough into logs about 1 1/2-in. thick and 16-in. long. Roll each log in 2 tbsp of the remaining coconut, lightly coating outside of dough. Wrap with plastic wrap and refrigerate until firm, about 30 min.
Preheat oven to 350F .
Use parchment paper to line baking sheet. Unwrap dough and slice into 1/2-in. thick rounds and place on prepared baking sheet, spaced about 1 in. apart.
Bake on middle rack of oven until firm, but not golden, about 12 min. Remove from oven, transfer cookies to a cooling rack to cool completely
They don’t spread so if you want a larger cookie make your logs larger in circumference.

Running With the Devil(ed) Eggs

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