Holiday Dishes

Cherry Pistachio Hermit Cookies

¾ cup (175 mL) butter, softened

¾ cup (175 mL) shortening

2 cups (500 mL) packed brown sugar

3 eggs

2 tsp (10 mL) vanilla

3 cups (750 mL) all-purpose flour

¾ cup (175 mL) whole wheat flour

1 ½ tsp (7 mL) baking powder

¾ tsp (3 mL) baking soda

½ tsp (2 mL) salt

1 tsp (5 mL) cinnamon

1 tsp (5 mL) nutmeg

2 cups (500 mL) dried cherries

1 ½ cups (375 mL) currants

1 cup (250 mL) pistachios

Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.

In a large bowl, beat together butter, shortening and brown sugar until light and fluffy, about 3 minutes. In a separate bowl, whisk flours, baking powder, baking soda, salt, cinnamon and nutmeg. Mix dry ingredients into the butter mixture until combined.  Fold in cherries, currants, and pistachios.

Drop dough by tablespoonfuls, about 2 inches (5 cm) apart onto baking sheets. Bake for about 20 minutes or until bottoms are golden brown and centers of cookies are still a bit soft, about 10 – 15 minutes. Let cool on pans for 5 minutes and then transfer to a wire rack to cool completely.

Makes 7 dozen cookies

Nutrients per serving:

Calories: 88.8
Carbohydrates: 11.0 g
Fat: 4.6 g
Protein: 1.4 g
Sodium: 41.8 mg
Fibre: 0.6 g