Ingredients
- 1 cup (226g) unsalted butter, softened
- ½ cup granulated sugar
- 1½ tsp vanilla extract
- ¼ tsp almond extract (optional)
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup chopped pistachios
- ¾ cup dried cranberries
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the dough
- In a large bowl, beat softened butter and sugar together until light and creamy.
- Add vanilla extract and almond extract. Mix well.
- Add dry ingredients
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture and mix until a soft dough forms.
- Add mix-ins
- Fold in chopped pistachios and dried cranberries evenly.
- Shape the cookies
- Scoop dough into small balls and place them on a lined baking tray.
- Slightly flatten each cookie.
- Bake
- Bake at 175°C (350°F) for 12–15 minutes, until the edges are lightly golden.
- Cool
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Dust with powdered sugar before serving if desired.
Nutrition Facts (Approx. per cookie)
- Calories: 170 kcal
- Protein: 2g
- Carbohydrates: 18g
- Fat: 10g
- Fiber: 1g
Storage Tips
- Store in an airtight container for up to 1 week.
- Freeze baked cookies for up to 3 months.
- For a festive look, add extra pistachios and cranberries on top before baking. 🍪✨
