Cranberry Pistachio Cookies
User Reviews
5.0
30 reviews
Excellent
Cranberry Pistachio Cookies
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These festive cookies are adorned with sweet-tart dried cranberries and crunchy pistachios. They're the perfect addition to your holiday cookie collection.
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Ingredients
- 2 ticks (8 oz) unsalted butter softened
- 2/3 cup granulated sugar
- 1 large egg yolk at room temperature
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 1/4 teaspoon table salt
- 1 cup chopped pistachios
- 3/4 cup sweetened dried cranberries
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together until well combined, 1 to 2 minutes.
- Mix in the egg yolk and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
- Add the flour and salt and mix until just combined. Stir in the chopped pistachios and dried cranberries until fully incorporated.
- Divide the dough in half, and form two 6-inch-long (15 cm) logs that are 2 inches (5 cm) in diameter. Wrap each log tightly with plastic wrap, and chill in the refrigerator for at least 3 hours. The dough can be chilled for a couple of days before baking.
- Preheat the oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
- Remove the cookie dough from the refrigerator and peel off the plastic wrap. Cut the ends off each log, and then slice each one into 3/8-inch-thick (1 cm) slices, or 13 or 14 equal-size slices per log. Place the slices on the prepared baking sheets, leaving 1 1⁄2 to 2 inches (4 to 5 cm) between each one.
- Bake until the tops of the cookies are set and the edges are lightly browned, 13 to 15 minutes. Let the cookies cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
Notes
- Storage--The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 3 months.
- Freezing the dough--Store unbaked dough, wrapped in plastic, in the freezer for up to 3 months. Thaw in the refrigerator before slicing and baking.
Nutrition Information
Show Details
Serving
1cookie
Calories
141kcal
(7%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
22mg
(7%)
Sodium
21mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 141kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 21mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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