🥣 Ingredients (Makes ~24 cookies)
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1 cup (230 g) unsalted butter, softened
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½ cup (100 g) granulated sugar
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1 tsp vanilla extract
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2 cups (250 g) all-purpose flour
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¼ tsp salt
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½ cup (60 g) dried cranberries, chopped
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½ cup (60 g) pistachios, chopped (unsalted)
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Optional: extra sugar for sprinkling
👩🍳 Instructions
1. Preheat and Prep
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Preheat oven to 350°F (175°C).
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Line a baking sheet with parchment paper.
2. Make the Dough
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In a large bowl, cream butter and sugar until light and fluffy.
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Stir in vanilla extract.
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Gradually add flour and salt, mixing until a soft dough forms.
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Fold in cranberries and pistachios.
3. Shape the Cookies
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Roll dough into 1-inch balls and place 2 inches apart on the baking sheet.
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Flatten slightly with the bottom of a glass or your fingers.
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Optional: sprinkle with a little extra sugar.
4. Bake
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Bake for 12–15 minutes or until edges are just golden.
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Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
🌟 Tips
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Make it festive: Use green pistachios and red cranberries for a holiday look.
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Storage: Keep cookies in an airtight container at room temperature for up to a week.
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Variation: Add a touch of orange zest for extra brightness.
If you want, I can make a quick 3-ingredient shortcut version of these cookies that still has the cranberry-pistachio flavor but bakes in under 15 minutes.
Do you want me to do that?
