Cranberry and Pistachio Cookie Recipe
Choc full of pistachios and dried cranberries!
Equipment
- 1 Hand or stand mixer
- 2 Parchment paper or silicone baking mat
- Bowls, measuring cups and spoons
Ingredients
- 2 ¾ Cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 ½ Cups Granulated Sugar 1 ½ cups
- 1 Cup Unsalted Butter, room temperature 8 ounces / 2 sticks
- 1 large Egg, room temperature
- 1 teaspoon Vanilla Extract
- ¾ Cup Dried Cranberries ¾ cup
- ¾ Cup 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.
Nutrition
Calories: 205kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 28mgSodium: 167mgPotassium: 62mgFiber: 1gSugar: 16gVitamin A: 264IUVitamin C: 0.2mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!