Description
Buttery slice-and-bake pistachio cranberry cookies with tart cranberries and crunchy pistachios, perfect for holiday trays and gifting.
Ingredients
Scale
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/4 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup shelled pistachios, roughly chopped
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Beat the softened butter and sugar together until smooth and creamy.
- Add the flour and salt and mix until a soft dough forms.
- Fold in the chopped dried cranberries and pistachios until evenly distributed.
- Shape the dough into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for 30 minutes.
- Slice the chilled dough into 1/4-inch thick rounds and place on the prepared baking sheet.
- Bake for 12 to 15 minutes until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Roll the dough log in granulated sugar before slicing for extra sweetness.
- Substitute dried cherries for cranberries if desired.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze the dough log for up to 2 months and thaw slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg