Makes about 40 cookies
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
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
In a large bowl with a hand mixer, or in a stand mixer fitted with the paddle attachment, beat butter at medium speed with an electric mixer until creamy; gradually add sugars until thoroughly combined. Add almond extract and eggs, beat until blended.
In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, beating at low speed until blended. Stir in cranberries and ½ cup of pistachios. Drop by rounded tablespoonfuls spaced 3” apart onto ungreased baking sheets. Bake at 375°F for 9 to 12 minutes, allow to cool 5 minutes on baking sheets. Using a spatula, transfer cookies to wire racks to completely cool.
Coarsely chop remaining pistachios. In a medium bowl, whisk all the glaze ingredients until thoroughly incorporated, smooth and lump free. The mixture should be thick enough to coat a utensil. If too thin, stir in more confectioner’s sugar until desired consistency. Using a spatula or tablespoon, drizzle the glaze to top each cookie, garnishing with remaining pistachios while the glaze is still wet. Allow the cookies to set until glaze is firm, and store in a tightly sealed container or tin for up to 5 days.
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