Description
Delightful cookies that blend the richness of pistachios with the tartness of dried cranberries, creating a beautifully balanced treat perfect for the holidays.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 3/4 cup dried cranberries, chopped
- 3/4 cup unsalted pistachios, chopped
Instructions
- In a large bowl, beat together the softened butter and powdered sugar until fluffy.
- Mix in the flour, salt, and orange zest until just combined; the dough will be thick.
- Stir in the chopped cranberries and pistachios until evenly distributed.
- Take half of the dough, shape it into a log about 1 to 1 1/2 inches in diameter, and wrap it in wax or parchment paper. Twist the ends to seal.
- Repeat with the second half of the dough, resulting in two logs.
- Chill the logs in the fridge for at least 4 hours or up to 3 days.
- When ready to bake, preheat the oven to 325°F (160°C) and line cookie sheets with parchment paper.
- Unwrap one log from the fridge and slice it into cookies that are about 1/4 to 1/3 inch thick.
- Place the cookies 2 inches apart on the baking sheet.
- Bake for 14-17 minutes until the tops look set and the edges start to turn golden brown.
Notes
- Use quality butter for a rich flavor.
- This gives the cookies a meltingly fine texture.
- Consider a blend that includes a bit of almond flour for richer flavor.
- Enhances sweetness and balances flavors.
- Adds brightness that complements the cranberries.
- Choose quality cranberries for the best flavor.
- Adds crunch and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 14-17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100 kcal
- Sugar: 2 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg