Prep time: 20 mins | Chill time: 2 hours | Bake time: 12–15 mins
Ingredients
- 1 cup (225g) Unsalted Butter, softened to room temperature
- 3/4 cup Powdered Sugar (Confectioners’ sugar)
- 1 tsp Vanilla Extract (or Almond extract for extra flavor)
- 2 cups All-Purpose Flour
- 1/4 tsp Salt
- 1/2 cup Dried Cranberries, roughly chopped
- 1/2 cup Pistachios, shelled and roughly chopped
- Optional: Zest of 1 orange (pairs perfectly with cranberry)
Instructions
1. Cream the Butter and Sugar
In a large bowl, beat the softened butter and powdered sugar together until smooth and creamy (about 2 minutes). Stir in the vanilla extract and orange zest if using.
2. Mix in Dry Ingredients
Sift in the flour and salt. Mix on low speed until the dough just starts to come together. It might look a bit crumbly at first, but it will hold when pressed.
3. Fold in Mix-ins
Gently fold in the chopped dried cranberries and pistachios until evenly distributed throughout the dough.
4. Shape and Chill
Turn the dough out onto a piece of plastic wrap. Shape it into a log (about 2 inches in diameter). Wrap it tightly and refrigerate for at least 2 hours. This is crucial to prevent the cookies from spreading and to make them easy to slice.
5. Preheat and Slice
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a sharp knife to slice the chilled log into rounds about 1/2 inch (1cm) thick.
6. Bake
Place the slices on the baking sheet, leaving about an inch of space between them. Bake for 12–15 minutes, or until the edges are just barely starting to turn a light golden brown. (Do not overbake; they should remain pale).
7. Cool
Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips for the Best Result:
- Chopping is Key: Make sure to chop the cranberries and nuts small so the cookies don’t break apart when you slice the log.
- The “Clean Cut”: If the dough is too hard to slice after chilling, let it sit at room temperature for 5–10 minutes before cutting.
- Storage: These cookies stay fresh in an airtight container for up to 1 week, or you can freeze the unbaked dough log for up to 3 months!
