Cranberry and Pistachio Cookie Recipe
Choc full of pistachios and dried cranberries!
Ingredients
- 343 grams All-Purpose Flour 2 ¾ cups
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 300 grams Granulated Sugar 1 ½ cups
- 225 grams Unsalted Butter, room temperature 8 ounces / 2 sticks
- 1 large Egg, room temperature
- 1 teaspoon Vanilla Extract
- 75 grams Dried Cranberries ¾ cup
- 90 grams Pistachios ¾ cup
Instructions
- Prepare two baking sheets by lining with parchment paper.
- Preheat oven to 350° F
- Add flour, baking soda, baking powder and salt in a bowl. Whisk together.
- Using a hand-held or stand- mixer fitted with the paddle attachment, cream the butter and sugar together until smooth.
- Add the egg and vanilla and mix until smooth.
- Add the dry ingredients and mix on low speed until just combined.
- Add the pistachios and dried cranberries and mix until evenly distributed.
- Roll rounded balls of dough (approximately 2 teaspoons each) and place on prepared cookie sheets.
- Bake in preheated oven for 8 - 10 minutes. The cookies will be a light golden color on top.
- Remove pans from oven and let cool for 5 minutes then move to cool completely on wire racks.
- Optional: melt white chocolate and drizzle over finished cookies.
Tried this recipe?Let us know how it was!