Pistachio-Cranberry Cookies

Recipe Ingredients

1 3/4 cups	109g / 3.8oz	Flour
1 teaspoon	5ml	Baking powder
3/4 teaspoon	3.8ml	Baking soda
1/2 teaspoon	2.5ml	Kosher salt
3/4 cup	148g / 5.2oz	Unsalted butter - (1 1/2 sticks) - softened
1 1/4 cups	200g / 7.1oz	Light brown sugar - (packed)
1 cup	198g / 7oz	Egg (large)
1 teaspoon	5ml	Vanilla
1 cup	146g / 5.1oz	Shelled salted pistachios - coarsely chopped
1/2 cup	46g / 1.6oz	Sun-dried cranberries
		= (or dried cherries or diced dried
		Apricots)

Recipe Instructions

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.

Source:
The Los Angeles Times, 02-25-2004

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