Ingredients
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1 cup (226 g) unsalted butter, softened
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½ cup (60 g) powdered 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 (60–70 g) shelled pistachios, roughly chopped
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½ cup (60–75 g) dried cranberries, chopped if large
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1 tsp orange zest, optional
Instructions
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Cream the butter and sugar: In a large bowl, beat the softened butter and powdered sugar until smooth and creamy, about 2 minutes. Avoid overbeating.
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Add vanilla: Mix in the vanilla extract and optional orange zest.
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Add dry ingredients: In a separate bowl, combine flour and salt. Gradually mix them into the butter mixture until a soft dough forms. Do not overmix.
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Fold in the cranberries and pistachios: Gently mix until they are evenly distributed throughout the dough.
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Shape the dough: Divide the dough in half. Shape each portion into a log approximately 1½–2 inches (4–5 cm) thick. Wrap tightly in plastic wrap.
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Chill: Refrigerate for at least 2 hours, or until firm enough to slice. This helps the cookies hold their round shape.
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Preheat the oven: Heat to 350°F (175°C). Line a baking sheet with parchment paper.
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Slice the cookies: Cut the chilled logs into rounds about ¼ inch (6 mm) thick. Arrange them on the baking sheet, leaving about 1 inch (2.5 cm) between cookies.
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Bake: Bake for 12–16 minutes, until the edges are lightly golden. The centers may still look pale.
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Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will become firmer as they cool.
Nutrition Information
Estimated per cookie, assuming 30 cookies.
| Nutrient | Approximate amount |
|---|---|
| Calories | 125–145 kcal |
| Protein | 2 g |
| Carbohydrates | 12–15 g |
| Total fat | 8–10 g |
| Saturated fat | 4–6 g |
| Fiber | 0.5–1 g |
| Sugar | 4–6 g |
| Sodium | 25–50 mg |
Values vary with ingredient brands and cookie size.
Nut & Allergen Information
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Tree nuts: Contains pistachios.
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Dairy: Contains butter.
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Gluten/wheat: Contains all-purpose wheat flour.
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Possible cross-contact: Dried cranberries and other packaged ingredients may be processed in facilities handling peanuts, tree nuts, soy, or other allergens.
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Nut-free option: Omit the pistachios and use extra dried cranberries or suitable allergy-safe chocolate chips. Only do this if the replacement ingredients are safe for the intended person.
Q/S — Questions & Tips
Q: Why does the dough need chilling?
Chilling firms the butter, making the logs easier to slice and helping the cookies keep their shape during baking.
Q: Can I prepare the dough ahead?
Yes. Wrap the dough logs tightly and refrigerate for up to 3 days before slicing and baking.
Q: Can I freeze the dough?
Yes. Freeze the wrapped logs for up to 2 months. Thaw in the refrigerator until sliceable, then bake.
Q: Why are my cookies spreading?
The dough may be too warm, or the butter may have been too soft. Chill the sliced cookies for 10–15 minutes before baking if needed.
Q: Can I use salted butter?
Yes. Use salted butter and omit the additional salt.
Q: How do I store the cookies?
Store completely cooled cookies in an airtight container at room temperature for about 5–7 days.
Q: Can I use other nuts or dried fruit?
Yes. Chopped almonds or walnuts can replace pistachios, while dried cherries can replace cranberries. Keep the quantities similar.
Chef’s tip: Chill the dough until firm and use a sharp knife for clean slices. For a festive flavor, add orange zest—it pairs beautifully with cranberries and pistachios.