Cranberry, Coconut, Pistachio Cookies

Ingredients

• 1 c unsalted butter, room temperature
• 1 c sugar
• 1/2 c brown sugar, packed
• 1 egg
• 1 tsp each - vanilla, orange extract
• 2 oz cream cheese, softened
• 2 1/4 c flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/2 c dried cranberries
• 1/2 c coconut
• 1/2 c roughly chopped pistachios

Directions

1. Preheat oven to 350-degree F.
2. In a bowl, sift the flour, soda and salt together. Set aside. In a mixer bowl cream, the butter with the sugars, until nice and fluffy. Add the egg and extracts.
3. Now, beat in the cream cheese, thoroughly blending. Mix in the dry ingredients. Then mix in the coconut. By hand stir in the nuts, cranberries and coconut.
4. On an ungreased cookie sheet, you can either drop the cookies by a rounded tablespoonful. Or roll into a bit smaller than a golf ball size. Bake for 12 - 15 minutes. (can take out when they look a little doughy in the center.) Keep a watch on them. Leave set on sheets for a few minutes, before removing to rack to finish cooling.
5. You can make an orange glaze out of butter, milk, orange extract and confectioners' sugar. Can also sprinkle some with sugar as you take them from the oven. Serves: 36 medium - 60 small.