“Say yes to keep getting recipes” is just another engagement trick—you don’t need to do that 😊
But you do have a beautiful nostalgic recipe here. “Michigan rocks” is such a sweet name for them.
Here’s the full, reliable version so they turn out just like your mom’s:
🍪 Cranberry & Pistachio Refrigerator Cookies (“Michigan Rocks”)
Ingredients:
- 1 cup (225g) unsalted butter, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup dried cranberries, chopped
- ½ cup pistachios, chopped
👩🍳 Instructions:
1. Cream the base
- Beat butter + powdered sugar until light and fluffy
- Mix in vanilla
2. Add dry ingredients
- Add flour + salt gradually
- Mix just until combined (don’t overwork)
3. Fold in texture
- Stir in cranberries and pistachios evenly
4. Shape into logs
- Divide dough in half
- Roll into 2 logs (about 2 inches thick)
- Wrap tightly in plastic wrap
5. Chill
- Refrigerate for at least 2 hours (or overnight for best flavor)
6. Slice & bake
- Preheat oven to 175°C (350°F)
- Slice into ½-inch rounds
- Place on lined baking sheet
7. Bake
- Bake 12–15 minutes until edges are just lightly golden
8. Cool
- Let cool on tray for a few minutes, then transfer to rack
✨ Tips to make them taste like “home”:
- Lightly toast the pistachios before adding → deeper flavor
- Add a little orange zest → amazing with cranberry
- Don’t overbake → they should stay pale and buttery
These are buttery, slightly crumbly, and packed with little bursts of tart cranberry—simple but unforgettable.
If you want, I can help you tweak this to match your mom’s version even closer (softer, crunchier, sweeter… just tell me what you remember).