Cranberry Pistachio Cookies
User Reviews
5
Cranberry Pistachio Cookies
Description
The Cranberry Pistachio Cookies recipe starts with creaming softened unsalted butter and granulated sugar, then incorporating egg yolk and vanilla extract for richness and flavor. The dough is finished with all-purpose flour, salt, chopped pistachios, and sweetened dried cranberries, giving it a nutty and fruity profile. The dough is shaped into logs and chilled for at least three hours to firm up, allowing precise slicing of 3/8-inch-thick cookies before baking at 350°F. This chilling step helps achieve uniform thickness and texture.
The baked cookies have a delicate crumb with bursts of tart cranberries and a crunchy texture from the chopped pistachios. This combination delivers a satisfying contrast in each bite. These cookies do well stored in an airtight container at room temperature for up to a week or frozen for longer preservation, and the dough itself can also be frozen before baking. This approach offers convenient advance preparation and flexible serving options.
Chilling the dough logs before slicing and baking is essential to maintain cookie shape and prevent spreading. Wrapping the logs tightly in plastic and chilling also enhances flavor melding. The slices bake to a golden color with lightly crisp edges and a tender center that holds the cranberries and nuts evenly distributed throughout.
Ingredients
- 2 ticks (8 oz) butter softened, unsalted
- 2/3 cup granulated sugar
- 1 large egg at room temperature, yolk
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 1/4 teaspoon table salt
- 1 cup pistachio chopped
- 3/4 cup Cranberry sweetened, dried
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
- Chill the dough logs tightly wrapped in plastic wrap for at least 3 hours or up to a couple of days before slicing and baking for best shape and texture.
- Store baked cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months to maintain freshness.
- You can freeze the unbaked dough logs for up to 3 months; thaw in the refrigerator before slicing and baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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