Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/3 cup pistachios, chopped (unsalted)
- 2 tablespoons cornstarch (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and mix until smooth and fluffy.
- Stir in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped cranberries and pistachios.
- If desired, incorporate cornstarch for added crispness.
- Divide the dough into two logs, wrap in parchment paper, and chill in the refrigerator for at least 30 minutes.
- Slice the logs into 1/4-inch rounds and place on a parchment-lined baking sheet.
- Bake for 12-15 minutes or until edges are golden; cool on a wire rack.
Notes
For best results, use high-quality butter and fresh cranberries. Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg