To expose more green, vigorously rub pistachios in towel before chopping.
- Portion size 36 servings
- Credits : Canadian Living Magazine: April 2011
MethodSift flour, sugar, baking powder, nutmeg, cinnamon, allspice, cloves, baking soda and salt into large bowl.
In separate bowl, beat together butter, egg, cream and vanilla. Stir into dry ingredients until almost blended. Mix in cranberries and nuts, using hands if needed, to make soft dough.
Drop by rounded 1 tbsp onto pans. Bake in 350°F (180°C) oven until bottoms are slightly darkened, 12 to 15 minutes. Let cool on pans for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 1 month.)
Nutritional facts Per cookie: about
- Sodium 56 mg
- Protein 2 g
- Calories 113.0
- Total fat 6 g
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
- Iron 4.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 4.0