Cranberry Pistachio Cookies
These festive cookies are adorned with sweet-tart dried cranberries and crunchy pistachios. They're the perfect addition to your holiday cookie collection.
Ingredients
- 2 sticks (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
Serving: 1cookie | Calories: 141kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 21mg | Fiber: 1g | Sugar: 7g