Indulge in a delightful culinary journey with our tantalizing Cranberry Pistachio Refrigerator Cookies, an exquisite treat that combines the tangy sweetness of cranberries with the nutty crunch of pistachios. These delectable morsels are a symphony of flavors and textures, sure to tantalize your taste buds. With their vibrant red and green hues, these cookies make for a festive addition to any occasion. Join us as we explore the enticing world of Cranberry Pistachio Refrigerator Cookies, embarking on a delectable adventure that will leave you craving more.
Embark on a culinary adventure with our collection of Cranberry Pistachio Refrigerator Cookies recipes. Discover the classic version, a timeless favorite that embodies the perfect balance of sweet and tangy. For those seeking a hint of indulgence, try our Chocolate Cranberry Pistachio Refrigerator Cookies, where rich chocolate chips elevate the taste experience. If you prefer a touch of citrusy zest, our Orange Cranberry Pistachio Refrigerator Cookies offer a refreshing twist that will invigorate your senses.
For those with dietary restrictions, we have crafted a divine Gluten-Free Cranberry Pistachio Refrigerator Cookies recipe that ensures everyone can savor this delightful treat. And if you're looking for a vegan alternative, our Vegan Cranberry Pistachio Refrigerator Cookies provide a wholesome and equally satisfying option. Whichever recipe you choose, embark on a culinary journey that promises to delight and enchant your taste buds.
PISTACHIO CRANBERRY ICEBOX COOKIES
Categories Cookies Mixer Fruit Nut Dessert Bake Freeze/Chill Christmas Cranberry Pistachio Fall Winter Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 12
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
I came up with this recipe one year when looking for a cookie that had a little red and green in it. The combination of cranberries and pistachios is delicious.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 59mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY ICEBOX COOKIES
These crisp cookies are especially popular at Thanksgiving and Christmas with a cup of hot tea or coffee. It's convenient to bake a batch, too, because you can store the dough in the fridge until needed. —Gloria Anderson, Paso Robles, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter and sugars, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. Carefully stir in cranberries. Shape into three 7-in. rolls; wrap each roll in waxed paper and refrigerate for 4 hours or overnight. , Unwrap dough and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 178 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY PISTACHIO BISCOTTI
The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.
Provided by Gerry Meyer
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
- Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
- Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
- Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
Nutrition Facts : Calories 91.8 calories, Carbohydrate 11.7 g, Cholesterol 10.3 mg, Fat 4.3 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 55.3 mg, Sugar 5.7 g
PISTACHIO CRANBERRY OATMEAL ICEBOX COOKIES
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Chocolate Dessert Bake Christmas Cranberry Pistachio Edible Gift Christmas Eve Oatmeal Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 12 dozen cookies
Number Of Ingredients 18
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 PISTACHIO REFRIGERATOR COOKIES
From Robinhood flour Posting for safe keeping. This makes alot of cookies DOUGH NEEDS CHILLED OVERNIGHT and is not included in prep time TIP: Plastic wrap boxes work well for shaping square cookies. Line box with plastic wrap and pack dough firmly inside. Wash and dry frozen juice containers and fill with dough for perfectly round cookies. Simply remove bottom of containers and push out the chilled dough. Also, as a substitute for the cranberries and the pistachios, use any combination of your favourite dried fruit and nuts. TIP # 2 Rolls in refrigerator for 3 months or freezer for 6 months
Provided by wicked cook 46
Categories Dessert
Time 32m
Yield 8 dozen
Number Of Ingredients 10
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.
Nutrition Facts : Calories 531.6, Fat 29.8, SaturatedFat 15.7, Cholesterol 113.9, Sodium 378.8, Carbohydrate 59.5, Fiber 2.6, Sugar 26.5, Protein 8.3
Tips:
- Use fresh or frozen cranberries for the best flavor and texture.
- Chop the cranberries finely so that they distribute evenly throughout the cookies.
- Toast the pistachios to enhance their flavor and add a nice crunch to the cookies.
- Do not overmix the cookie dough, as this will make the cookies tough.
- Chill the cookie dough for at least 30 minutes before baking, as this will help the cookies hold their shape.
- Bake the cookies until the edges are just beginning to brown, as overbaking will make them dry and crumbly.
- Let the cookies cool completely before storing them, as this will help them keep their shape.
Conclusion:
These cranberry pistachio refrigerator cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a quick and easy snack or a special dessert, these cookies are sure to hit the spot. So next time you are in the mood for something sweet, give these cookies a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #desserts #cookies-and-brownies
You'll also love