Glazed Cranberry Pistachio Cookies

Makes about 40 cookies


Glazed Cranberry Pistachio Cookies, image and recipe by Michelle McGrath

1 c. butter (2 sticks), softened to room temperature

¾ c. sugar

¾ c. firmly packed light brown sugar

½ t. almond extract

2 large eggs

2 ¼ c. all-purpose flour

1 t. baking powder

1 t. salt

2 c. chopped fresh cranberries

1 c. roasted shelled pistachios, divided

Glaze:

2 ¼ c. confectioners’ sugar, sifted

1 T. light corn syrup or honey

2 T. milk

1 T. cranberry juice or a few drops red food coloring

½ t. almond extract


Prepare orange and lemon slices by carefully studding rind with whole cloves, by pressing each clove “thumbtack style” into the rind of the lemon as a garnish, set aside.

Combine all remaining ingredients in a large saucepan or a slow cooker. Bring to a simmer over medium high heat, cover and reduce heat to low, and heat for 30 more minutes. Float the clove-studded orange and lemon slices in the pot or slow cooker as a festive garnish. 

Ladle the liquid, leaving solid aromatics behind, into mugs. Garnish mugs with apple slices and whole cranberries, if desired.


This recipe series was made possible through the support of Cape Cod Cranberry Growers’ Association, the member-operated trade association for the Massachusetts cranberry industry. one of the oldest farmer organizations in the country.

Recipe series Developer/Writer/Photographer Michelle McGrath is the founder of McGrath PR | Media Relations, providing visibility to the arts and culture sector, non-profits, agricultural and small business industries.  mcgrathpr.com