Ingredients
Equipment
Method
- Place softened butter and powdered sugar in a large mixing bowl and beat together for 2-3 minutes until light and fluffy.
- Add vanilla extract to the butter mixture and mix quickly.
- In a separate bowl, whisk together flour and salt, then gradually add this dry mix to the butter mixture, mixing on low speed until no dry flour remains.
- Fold in the chopped cranberries and pistachios until evenly distributed.
- Turn the dough out onto a floured surface, shape it into a log about 2 inches in diameter and 12 inches long, then wrap it tightly in plastic wrap.
- Chill the dough in the refrigerator for at least 2 hours (or overnight).
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Unwrap the chilled log and slice it into rounds about 1/4-inch thick.
- Place the slices about an inch apart on the baking sheet and bake for 14-16 minutes until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 150kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 60mgPotassium: 30mgFiber: 0.5gSugar: 4gVitamin A: 250IUCalcium: 10mgIron: 0.5mg
Notes
Make sure your butter is properly softened for the best texture. You can use different nuts or dried fruits as substitutes for the cranberries and pistachios. Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage. The cookie log can also be frozen before slicing for fresh-baked cookies on demand!
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