Cranberry Pistachio Coconut Triangles

Name: Cranberry Pistachio Coconut Triangles
Yield: Makes about 1 1/2 dozen cookies
Ingredients: 1 cup plus 2 tablespoons (5⅔ ounces), all-purpose flour; 1 cup plus 2 tablespoons packed (7¾ ounces), light brown sugar; 5 tablespoons, unsalted butter, cut into 5 pieces and chilled; 1 cup, pistachios, toasted; 1 cup, dried cranberries; 3/4 cup (2¼ ounces), sweetened shredded coconut; 1 large, egg; 2 tablespoons, maple syrup; 3/4 teaspoon, vanilla extract; 1/2 teaspoon, almond extract; 1/2 teaspoon, salt; 4 ounces, white chocolates, chopped

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Appears in Cook's Country December/January 2009

Desserts or Baked Goods

Contest Recipes

These holiday cookies taste as great as they look. Multiple holiday flavors combine in these triangles, finished with melted white chocolate.

SERVESMakes about 1 1/2 dozen cookies

TIME1½ hours, plus 1 hour cooling and 30 minutes setting

WHY THIS RECIPE WORKS

As it turns out, you really can have it all—at least in the cookie world. This moist bar cookie features a melange of flavors and textures that complement one another, and its triangular shape makes it a looker. The base is a layer of butte...

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