Ingredients
- 1 cup (225 g) unsalted butter, softened
- ½ cup powdered sugar + extra for dusting
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup dried cranberries, chopped
- ½ cup shelled pistachios, roughly chopped
👨🍳 Instructions
1️⃣ Cream butter and sugar
In a bowl, beat butter and powdered sugar until smooth and creamy.
2️⃣ Add flavor
Mix in vanilla extract.
3️⃣ Add dry ingredients
Gradually add flour and salt. Mix until a soft dough forms.
4️⃣ Add cranberries & pistachios
Fold in chopped cranberries and pistachios.
5️⃣ Shape the dough
Roll the dough into a log (about 2 inches thick).
Wrap in plastic wrap and refrigerate for 30–60 minutes.
6️⃣ Slice cookies
Preheat oven to 350°F (175°C).
Slice dough into ½-inch rounds and place on a lined baking tray.
7️⃣ Bake
Bake for 12–15 minutes, until edges are lightly golden.
8️⃣ Finish
Cool slightly and dust with powdered sugar.
⭐ Tips
- Chill the dough well so cookies keep their shape.
- Add orange zest for a Mediterranean citrus flavor 🍊
- Toast pistachios lightly for deeper flavor.
✅ Makes: about 20–24 cookies
⏱ Total time: ~45 minutes
If you’d like, I can also show you:
🍪 A bakery-style version (extra buttery and softer)
🍪 A 5-ingredient quick version
🍪 The exact recipe used in the image (slightly different method).