Pistachio-Cranberry Cookies

By á-174942

Ingredients

• 1 3/4 cups flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup unsalted butter - (1 1/2 sticks) softened
• 1 1/4 cups light brown sugar - (packed)
• 1 large egg
• 1 teaspoon vanilla
• 1 cup shelled salted pistachios coarsely chopped
• 1/2 cup sun-dried cranberries (or dried cherries or diced dried apricots)

Details

Servings 3

Preparation

Step 1

Stir together the flour, baking powder, baking soda and salt and set aside.

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.

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.

This recipe yields about 3 dozen cookies.

Each serving: 97 calories; 1 gram protein; 12 grams carbohydrates; 1 gram fiber; 5 grams fat; 2 grams saturated fat; 14 mg. cholesterol; 71 mg. sodium.