Pistachio Cranberry Butter Cookies
Introduction
These Pistachio Cranberry Butter Cookies are festive, buttery, and delightfully crisp. Packed with crunchy pistachios and sweet-tart cranberries, they are the perfect balance of nutty and fruity flavors. Great for tea time, holidays, or simply to enjoy as a treat with coffee.
Ingredients
- 200 g (1 2/3 cups) all-purpose flour
- 100 g (1/2 cup) unsalted butter, softened
- 2 egg yolks
- 80 g (2/3 cup) powdered sugar
- 70 g (1/2 cup) pistachios, chopped
- 70 g (1/2 cup) dried cranberries (or mixed dried fruits)
- 1 tsp ground cinnamon (optional)
- Pinch of salt
Instructions
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the egg yolks and mix well until fully incorporated.
- Sift in the flour, cinnamon, and salt. Mix gently until a soft dough forms.
- Fold in the chopped pistachios and dried cranberries.
- Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
- Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
- Slice the chilled dough into 1 cm thick rounds and place them on the tray.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Allow to cool completely on a wire rack before serving.
Tips
- For extra flavor, add a few drops of vanilla extract or orange zest to the dough.
- You can substitute cranberries with dried apricots, raisins, or candied orange peel.
- Store in an airtight container for up to 1 week.
Conclusion
With their buttery texture and vibrant mix of pistachios and cranberries, these cookies not only taste amazing but also look beautiful on any dessert table. They are sure to impress family and friends with every bite!