7
Prep Time
- Prep: 20 minutes
- Chill Time: 2 hours
- Bake Time: 10–12 minutes
- Total Time: About 2 hours 30 minutes
Yield
About 24 cookies
Ingredients
- 1 cup (226g) unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
Optional
- 1 teaspoon orange zest
- Extra powdered sugar for dusting
Instructions
1. Cream Butter & Sugar
In a large mixing bowl, beat the softened butter and powdered sugar together until light, creamy, and fluffy — about 2–3 minutes.
2. Add Vanilla
Mix in the vanilla extract until combined.
3. Add Dry Ingredients
Gradually add the flour and salt, mixing just until the dough comes together. Do not overmix.
4. Fold in Cranberries & Pistachios
Stir in the chopped dried cranberries and pistachios evenly throughout the dough.
5. Shape Into Logs
Divide dough into 2 portions. Roll each portion into a log about 2 inches thick.
6. Chill
Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm enough to slice cleanly.
7. Preheat Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Slice & Bake
Slice chilled dough into 1/4-inch thick rounds and place about 2 inches apart on prepared baking sheets.
Bake for 10–12 minutes, or until edges are lightly golden.
9. Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- For cleaner slices, rotate the dough log while slicing.
- Add white chocolate chips for extra sweetness.
- Freeze dough logs up to 2 months and bake directly from frozen.
These buttery cookies are crisp on the edges, tender in the center, and packed with tart cranberries and crunchy pistachios.
