Cranberry Pistachio Cookies
Deliciously crunchy sugar cookie with dried cranberries and pistachios. 3 baking options roll into balls, cut out, or rolled into a log, refrigerated and sliced.
Servings: 5 dozen
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.