Ingredients

The following ingredients have 2 Servings
  • 12 ounces fresh cranberries
  • 1 cup granulated sugar
  • 1 cup water
  • 1 cup unsalted butter ((2 sticks))
  • 6 ounces cream cheese ((I used reduced fat))
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 cups all-purpose flour
  • 1 egg white ((large))
  • 1 cup finely chopped pistachios

Instruction

  • Simmer the cranberries, sugar, and water in a small pot for 15 minutes, or until the berries have burst and the sauce is slightly thickened.
  • Cool completely.
  • Preheat the oven to 375 degrees F.
  • Beat the butter, cream cheese, sugar, vanilla, and salt on medium speed until completely combined.
  • Mix in the flour and refrigerate the dough for a minimum of 1 hour.
  • Scoop the chilled dough into 1 tablespoon balls, and roll between your palms.
  • Dredge the balls in the egg white, and roll in chopped pistachios to coat.
  • Place on parchment lined baking sheets and use a ¼ teaspoon measure to press a deep well into the center of each ball.
  • Fill the well with a small amount of the cooled cranberry mixture, and bake for 12 minutes.