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Pistachio Cranberry Cookies

DSC_7106 (2)

Prep Time: 20 Minutes

Cook Time: 12 minutes

Total Time: 32 minutes + chilling

Yield: 24 cookies

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DSC_7106 (2)

Ingredients

  • 3 2/3 C. all-purpose flour (484 g)
  • ¾ tsp. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • ¾ C. unsalted butter, softened
  • 1 2/3 C. granulated sugar
  • 2 eggs
  • ¾ tsp. Spice Islands® Pure Vanilla Extract
  • ¾ tsp. Spice Islands® Pure Almond Extract
  • 2 tsp. Spice Islands® Orange Peel
  • ¾ C. chopped pistachios (lightly salted)
  • ½ C. chopped dried cranberries
  • Vanilla candy coating (optional)

Directions

  1. In a bowl, whisk together the flour, baking powder and salt; set aside.
  2. In a stand mixer or a large bowl with a handheld mixer, cream together the butter and sugar on med-high speed for about 4 minutes or until creamy and fluffy. Scrape the sides of the bowl.
  3. Beat in the eggs, extracts and orange peel. Mix for an additional 2 minutes. Scrape the sides of the bowl.
  4. On low speed, add in the flour mixture and mix until just blended.
  5. On low speed, add in the pistachios and cranberries and blend for 8-10 turns of the mixer paddle.
  6. Divide the dough in half.
  7. Shape each half into a 10-inch log on waxed or parchment paper and roll up (see our video on how to keep slice and bake cookies round in our Baking 101 section). Chill in refrigerator for 3 hours or overnight.
  8. Preheat oven to 350°F.
  9. Cut off the ends of the logs to make a clean edge. Slice dough into ¼ – ½ inch slices and place on parchment lined baking sheets.
  10. Bake for 10-12 minutes or until the edges begin to brown.
  11. If desired, drizzle the tops of the cookies with melted candy coating.

Tips

Use a slow, slicing motion rather than pressing down on the dough. This will help to keep them round.

Pistachio Cranberry Cookies

DSC_7106 (2)

Prep Time: 20 Minutes

Cook Time: 12 minutes

Total Time: 32 minutes + chilling

Yield: 24 cookies

Ingredients

  • 3 2/3 C. all-purpose flour (484 g)
  • ¾ tsp. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • ¾ C. unsalted butter, softened
  • 1 2/3 C. granulated sugar
  • 2 eggs
  • ¾ tsp. Spice Islands® Pure Vanilla Extract
  • ¾ tsp. Spice Islands® Pure Almond Extract
  • 2 tsp. Spice Islands® Orange Peel
  • ¾ C. chopped pistachios (lightly salted)
  • ½ C. chopped dried cranberries
  • Vanilla candy coating (optional)

Directions

  1. In a bowl, whisk together the flour, baking powder and salt; set aside.
  2. In a stand mixer or a large bowl with a handheld mixer, cream together the butter and sugar on med-high speed for about 4 minutes or until creamy and fluffy. Scrape the sides of the bowl.
  3. Beat in the eggs, extracts and orange peel. Mix for an additional 2 minutes. Scrape the sides of the bowl.
  4. On low speed, add in the flour mixture and mix until just blended.
  5. On low speed, add in the pistachios and cranberries and blend for 8-10 turns of the mixer paddle.
  6. Divide the dough in half.
  7. Shape each half into a 10-inch log on waxed or parchment paper and roll up (see our video on how to keep slice and bake cookies round in our Baking 101 section). Chill in refrigerator for 3 hours or overnight.
  8. Preheat oven to 350°F.
  9. Cut off the ends of the logs to make a clean edge. Slice dough into ¼ – ½ inch slices and place on parchment lined baking sheets.
  10. Bake for 10-12 minutes or until the edges begin to brown.
  11. If desired, drizzle the tops of the cookies with melted candy coating.

Tips

Use a slow, slicing motion rather than pressing down on the dough. This will help to keep them round.

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