These festive Cranberry Pistachio Cookies feature a buttery, shortbread-like dough studded with bright red dried cranberries and vibrant green pistachios, making them look like little edible ornaments for the holidays.
Ingredients & Prep
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The Fats & Sugars: 1 cup (2 sticks) unsalted butter, softened to room temperature; 2/3 cup granulated sugar.
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The Flavor & Binder: 1 large egg (at room temperature) and 1 1/2 teaspoons pure vanilla extract.
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The Dry Ingredients: 2 1/4 cups all-purpose flour and 1/2 teaspoon salt.
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The Star Add-Ins: 3/4 cup sweetened dried cranberries (roughly chopped) and 3/4 cup shelled unsalted pistachios (coarsely chopped).
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Optional Ice-Box Coating: 1/4 cup granulated sugar for rolling the log before slicing.
1.Cream Butter and Sugar:Cream until smooth and fluffy.
In a large mixing bowl (or stand mixer fitted with the paddle attachment), beat the softened butter and granulated sugar together on medium speed for about 2 minutes until smooth, creamy, and pale.
2.Add Egg and Vanilla:Incorporate wet ingredients.
Add the egg and vanilla extract to the butter mixture. Beat on medium-high speed for another 1 to 2 minutes until fully combined and slightly fluffy.
3.Mix in the Flour:Combine dry ingredients separately.
In a separate medium bowl, whisk together the all-purpose flour and salt. Turn the mixer to low speed and slowly add the flour mixture to the wet ingredients just until combined, being careful not to overmix.
4.Add Cranberries and Pistachios:Fold in evenly.
Gently fold in the chopped dried cranberries and chopped pistachios using a sturdy spatula or wooden spoon until evenly distributed throughout the thick dough.
5.Shape, Chill, and Slice:Chill for clean slices.
Divide the dough in half. Shape each half into a 2-inch thick log, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or up to 3 days). When ready to bake, preheat your oven to 350°F (175°C), slice the chilled logs into 1/4-inch thick rounds, place them on a parchment-lined baking sheet, and bake for 10 to 12 minutes until the edges are lightly golden.
