Pistachio-Cranberry Sticks

Dip these easy cookies into melted white chocolate for a pretty burst of sweetness. This easy cookie recipe is filled with pistachios and cranberries for a unique twist on classic sugar cookies.

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  • Makes: 24 servings
  • Serving Size: 1 cookie
  • Makes: 24 cookies
  • Prep: 25 mins
  • Chill: 30 mins
  • Bake: 8 mins 375°F

Pistachio-Cranberry Sticks

Directions

  1. Stir the pistachios and cranberries into the dough portion. Cover and chill dough 30 to 60 minutes or until easy to handle. Preheat oven to 375 degrees F. On a lightly floured surface roll the dough to an 8x6-inch rectangle about 1/2-inch thick. Cut lengthwise into eight 3/4-inch-wide strips. Cut each into thirds crosswise. Place 1 inch apart on an ungreased cookie sheet.
  2. Bake 8 minutes or until edges start to brown. Cool on cookie sheet 1 minute. Remove; cool on wire racks.
  3. Place baking pieces and shortening in a small bowl. Microwave 1 minute or until melted and smooth, stirring once. Dip ends of cookie sticks into melted chocolate to coat. Place on waxed paper; sprinkle white chocolate with zest and, if desired, additional finely chopped pistachios and/or dried cranberries. Let stand or chill until set.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Pistachio-Cranberry Sticks)

  • Per serving:
  • 91 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 9 mg chol. ,
  • 56 mg sodium ,
  • 9 g carb. ,
  • 0 g fiber ,
  • 6 g sugar ,
  • 1 g pro.
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