Cranberry Pistachio Cookies

• Vegetarian

• Produce

  • 1 cup Cranberries, dried

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 cup Brown sugar, packed
  • 2 tsp Corn starch
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tsp Olive oil

• Nuts & Seeds

  • 1 cup Pistachios

• Dairy

  • 1/2 cup Butter

Found on thesaltymarshmallow.com

Description

Ingredients

• 1½ Cups all purpose flour
• 1 Tsp. baking powder
• 2 Tsp. corn starch
• ¼ Tsp. salt
• ½ Cup butter, room temperature
• 2 Tsp. olive oil
• ½ Cup granulated sugar
• ½ Cup packed brown sugar
• 1 Large egg
• 1 Teaspoon vanilla extract
• 1 Cup dried cranberries
• 1 Cup shelled pistachios

Directions

• Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper or non-stick cooking spray and set aside.
• In a large bowl using hand mixer, or in bowl of stand mixer using paddle attachment, beat together the butter, olive oil, and sugar until creamy. Add the egg, and vanilla, and mix to combine.
• In a medium bowl, whisk together the flour, corn starch, baking powder and salt. Turn the mixer on low and add dry ingredients to butter/sugar mixture in thirds.
• Stir in the cranberries and pistachios.
• Drop cookies by rounded Tablespoon fulls onto prepared baking pan.
• Bake in preheated oven for 12-15 minutes, until lightly golden brown.
• Allow cookies to cool on pan for 5 minutes before transferring to a wire rack to cool completely.