My freezer is a little low right now, a big cooking day is in order. In the meantime I am making due with what I have in the pantry. Last night it was canned tuna. I know, very little to be inspired by. I could have gone the tuna pasta casserole route ( I was not opposed, by the way), but I really wanted to break into a jar of my canned Sweet Pickle Relish.
So I had the beginnings of something good, but was still lacking. Homemade bread just seemed a must to make this a real meal.
Remember, I was feeling guilty about tuna sandwiches for dinner.
The meal now had the homemade taste I wanted. Tuna salad with homemade relish and toasted fresh white bread.
And dessert? Yes. I told you I feeling bad about serving tuna sandwiches for dinner, so a couple Pistachio Cranberry cookies were a must. My guilt was eased.
Cranberry Pistachio Cookies
1 cup butter softened
1/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla
3.4 ounce pistachio instant pudding
2 1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup chopped pistachios
3/4 cups dried cranberries, chopped
Preheat oven to 350 degrees. Beat butter and sugar until creamy (4 minutes). Add pudding, eggs, and vanilla and mix until blended.
In a separate bowl, mix flour, soda, and salt. Add dry to wet and mix until blended. Stir in nuts and cranberries (I chopped mine together in a food processor).
Drop dough by tablespoons onto parchment lined baking sheet and bake for 10-12 minutes. Cool for 2 minutes on baking sheet and move to a cooling rack to cool completely.
3 1/2 dozen
*next time I will switch the brown sugar and white sugar amounts to see if the cookie holds more of its pistachio green color.