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Ingredients
– 1 1/2 cups (190g) all-purpose flour
– 1/4 cup (50g) confectioners’ sugar
– 1/2 cup (115g) unsalted butter, softened
– 1/4 cup (60g) granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/2 cup (60g) chopped fresh or frozen cranberries
– 1/4 cup (30g) chopped pistachios
Instructions
1. Preheat oven: Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Make the dough: In a medium bowl, whisk together the flour and confectioners’ sugar. In a large bowl, cream the butter and granulated sugar until light and fluffy. Beat in the salt and vanilla extract.
3. Combine the dough: Gradually add the flour mixture to the butter mixture and mix until just combined.
4. Fold in cranberries and pistachios: Fold in the chopped cranberries and pistachios.
5. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
6. Roll out the dough: On a lightly floured surface, roll out the dough to about 1/4 inch (6mm) thickness.
7. Cut out cookies: Cut out cookies using a cookie cutter or the rim of a glass.
8. Bake: Place the cookies on the prepared baking sheet, leaving about 1 inch (2.5cm) of space between each cookie. Bake for 18-20 minutes, or until lightly golden.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips and Variations
– Use fresh or frozen cranberries for the best flavor.
– Substitute chopped pecans or walnuts for the pistachios.
– Add a hint of orange zest or orange extract for extra flavor.
– Dust the cookies with confectioners’ sugar before serving.
– Store the cookies in an airtight container at room temperature for up to 5 days