Christmas time means the colours of green and red to me. That’s why I love the combination of cranberries and pistachios at Christmas time. The green pistachios look so good with the red of the cranberries and they perfectly complement each other flavour wise as well. These cranberry pistachio cookies are so easy to make…and so easy to eat!
You could say I’m a traditionalist when it comes to not only my Christmas tree, but also how I set out my table and what we eat at Christmas time. Our decorations on our Christmas tree are from all around the world, everywhere from Russia to Hawaii and every single one has a special meaning for us. And mostly they follow the theme of red and gold. I love scandinavian styling as well and the beauty of Christmas when everything is covered in glistening snow.
Many years ago, before the kids, we were at the Ice Hotel in Jukkasjarvi in Sweden for Christmas and I finally realised where tinsel came from, it’s basically a representation of how the fir trees looks at night when illuminated by just headlights or candle lights. In our case we were on a snowmobile in the freezing cold, racing across a frozen river, and I was admiring the gorgeousness of the forest around us as we whizzed through the trees on the banks. We spent one night sleeping in a hotel room made entirely of ice (bed included) and were woken up with warm lingonberry juice in the morning it was an amazing experience.
Anyway I digress…sorry! But these cranberry and pistachio cookies conjure up Christmas for me, as I normally try to have cranberries in most dishes on our Christmas table. I stuff the turkey with them, I have cranberry sauce and I usually do at least one other dish that contains them, because it’s the one time of year I can put them in everything and no-one thinks I’m mad!
These cranberry and pistachio cookies are the perfect cookies to bake for unexpected guests or to events that ask you to bring a plate for sharing (just check for allergies as they contain nuts).
- 1 cup plain flour
- ¾ cup raw pistachios, chopped
- 1 egg
- 100 grams butter, melted
- ½ cup milk
- 1 tsp vanilla
- 1 tsp baking powder
- ½ cup dried cranberries
- ½ cup coconut sugar
- ½ cup shredded coconut
- Preheat oven to 180 degrees.
- Combine all of the ingredients in a mixing bowl and mix until well combined.
- Drop tablespoonfuls onto a lined baking tray and bake for 15-18 minutes, or until golden.
- Cool on the tray for 10 minutes then on a wire rack until cold.