Cranberry Pistachio Cookies
I just love a versatile recipe, and if you do too… you’ll just love this Cranberry Pistachio Cookie recipe you can make 3 ways! Mix and match, make all three or choose 1 style.
Oh… the beauty of jewel tones, bright red dried cranberries and pretty green pistachios are the heroes of this recipe.
No Christmas cookie platter should be without some red and green!
This recipe can be made into balls, use a tablespoon size scoop to keep them all the same size. or roll and cut out the dough with a knife into squares or traingles (cookie cutters won’t work great since they re so full of cranberries and pistachios) and you can prepare the dough, shape it into a log, wrap it in parchment or waxed paper and keep it in the fridge for 3 days or freeze (up to 3 months placed in a plastic zipper bag, then place in the fridge for 12 hours, then slice and bake.
Bake similar sized cookies together. If you make balls they will take longer to bake then thinner sliced or cut cookies.
These cookies are baked when they get a little golden on the edges or bottom and feel “light” when lifted not heavy, if they feel dense they will need another minute or two, and the moisture inside the cookie will be chewy. These cookies are not chewy inside, think similar to shortbread, buttery, tender, with a mild crubleflavorful,
How does the powdered sugar stick to the cookies?
The warmth of the cookie allows the powdered sugar to cling on, I prefer them rolled in powdered sugar twice.
Coating the cookies in powdered sugar is best done when the cookies are warm, as the powdered sugar will stick well. If the cookies cool off too much, place them in the microwave for 30 seconds to just warm them up, and then roll them in powdered sugar. Don’t forget giving the cookies 2 coats will make them white and well coated with powdered sugar.
You can coat any of the shapes of these cookies in powdered sugar.
What other flavor options can be added to these cookies?
Add in 1/2 teaspoon almond extract or orange extract, lemon or orange zest will give these cookies a bright citrusy flavor.
Tip for chopping dried cranberries:
Chop the dried creanberres so they are in small pieces, a similar size as you are chopping the pistachios, use a tablespoon or two of powdered sugar so the stickiness of the dried cranberries won’t stick to the knife or themselves and will help them be evenly distributed in the cookies.
Can this recipe be make without the egg?
This recipe can be made more as a shortbread style: eliminating the egg and baking powder. Use 1/2 cup powdered sugar instead of brown sugar. And use only 2 cups of flour. If the dough doesn’t come together easily add a tablespoon of heavy cream.
Cranberry Pistachio Cookies
Ingredients
- 1 cup butter, room temperature
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup dried cranberries, chopped (use a tablespoon of powdered sugar coating the cranberris so the knife doesn't stick to them) they should be plump and moist, the color should be a pretty red (if they are orange-ish and dry, they won't taste as good)
- 1 cup shelled pistachios, chopped they should be a pretty green color
- 1 cup powdered sugar (for rolling cookies into after baking) more powdered sugar can be used to chop the dried cranberries so the knife won't stick to them.
Instructions
- Preheat oven to 350°.
- In the bowl of a mixer beat butter with sugar and mix until fluffy 1-2 minutes.
- Add in the egg and vanilla mix on medium-low to low to combine.
- Pour in the flour, baking powder, and salt and mix until the dough is mixed until the flour is absorbed.
- Add in the cranberries and chopped pistachios and mix on medium until well blended.
- Pour dough onto work surface and roll into a ball until the dough is smooth and not crumbly. Make one big ball or 2 smaller balls if it's easier to handle.
- I offer 3 ways to bake these cookies
- Roll them into 1 tablespoon sized balls.Roll out 1/4" thick and cut with a knife into squares or triangles.Roll into parchment paper or waxed paper and shape into a log, refrigerate at least 1 hour and slice and bake.
- Bake at 350° for 7-8 minutes lightly golden on the edges and bottoms, the balls take 9-10 minutes and should feel "light" not heavy when they are fully baked".
- Roll the balls into powdered sugar warm so the sugar sticks. Then roll again once cooled for better coverage.