I am a sucker for sugar cookies, and even more than that a shortbread cookie. There is something about the buttery flakiness of them that I cannot resist. They aren't too sweet and are so light tasting that you don't feel yucky if you happen to "accidentally" eat more than a serving. Let's be honest, it happens...
I do realize that I told you that I am not a baker..and that is still a true statement. However, the holidays give me the baking bug, which means I tend to do most of my baking in the months of November and December. And this cookie happens to be the perfect treat to make during Christmas time.
What I love about this particular cookie is the sugar cookie recipe that I use for the base. It is the perfect cross between a traditional sugar cookie and a shortbread cookie. Like seriously if they had a baby this cookie would be it. Yeah...they are pretty amazing. And then you add the sweet and chewy cranberries and the salty pistachios and whoa...it's ridiculous how good these are!
It's a simple mix and drop batter, so none of that rolling out business that nobody has time for anyway right now. When they come out of the oven they are lightly browned around the edges with little bits of red and green popping out making them almost too pretty to eat...almost.
The sugar cookie recipe is out of one of my Southern Living cookbooks, I just added a few ingredients to jazz them up a bit. They are literally called Favorite Sugar Cookies and you will find out why after you make them!
Ingredients:
1 Cup Butter, Softened
1 Cup Vegetable Oil
1 Cup Sugar
1 Cup Sifted Powdered Sugar
2 Large Eggs
1 Tsp. Vanilla Extract
4 Cups All Purpose Flour
1 Tsp. Baking Powder
1 Tsp. Salt
1 Tsp. Cream of Tartar
1/2 Cup of Additional Sugar
1/2 Cup Dried Cranberries
1/2 Rough Chopped Shelled Pistachios
Directions:
Preheat oven to 350 degrees.
Beat butter and oil until blended well.
Gradually add the one cup of sugar and one cup of powdered sugar until mixed well.
Next add eggs and vanilla continuing to beat well until thoroughly combined.
Combine the flour a cup at a time and then add baking powder, salt, and cream of tartar until dough is mixed well.
Next add your cranberries and pistachios and fold them into the dough until mixed in evenly.
After dough is mixed well, drop it by the spoonful onto an un-greased cookie sheet about an inch apart.
Add a little sprinkle of the extra sugar on top right before they go into the oven.
Bake at 350 degrees for 10-13 minutes until edges are golden brown.
I think Santa will be quite happy with this cookie when he comes to your house. That is, if you don't eat them all before he gets there...
