Buttery, tender, and lightly sweet, with crunchy pistachios and chewy dried cranberries. These are the classic slice-and-bake style cookies shown in the picture.
Ingredients
Makes about 24–30 cookies
- 1 cup (226 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, optional
- 2 cups (250 g) all-purpose flour
- ¼ teaspoon salt
- ½ cup (65 g) shelled pistachios, roughly chopped
- ½ cup (75 g) dried cranberries, roughly chopped
👩🍳 Instructions
- Cream the butter and sugar
Beat softened butter and sugar for about 2–3 minutes, until smooth and creamy. - Add flavoring
Mix in vanilla extract and almond extract, if using. - Add flour and salt
Gradually mix in the flour and salt until a soft dough forms. Don’t overmix. - Add pistachios and cranberries
Fold them evenly into the dough. - Shape the dough
Divide the dough into 2 portions. Roll each portion into a log about 2 inches (5 cm) thick. Wrap tightly in plastic wrap. - Chill
Refrigerate for at least 1–2 hours, or until firm. You can also freeze the logs for about 30–45 minutes. - Slice
Heat oven to 350°F (175°C). Cut the chilled logs into slices about ½ inch thick. - Bake
Arrange on a parchment-lined baking sheet, leaving space between cookies. Bake for 10–14 minutes, until the edges are just lightly golden. - Cool
Let the cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
✨ Optional finishing touch
For the look in the photo, press a few extra pistachio pieces and dried cranberries into the tops before baking.
Storage: Keep in an airtight container for about 1 week. The unbaked dough logs can also be frozen for later baking.
