Slice and Bake Cranberry Pistachio Cookies

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  1. 1 cup fresh cranberries
  2. 1 cup unsalted pistachios (shells removed)
  3. 1 cup unsalted butter
  4. 1 1/2 cups granulated sugar
  5. 1/4 cup light brown sugar
  6. 2 eggs
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 2 teaspoons orange zest
  10. 3 cups all purpose flour


  1. In a food processor, add cranberries and pistachios. Blend until roughly chopped. Set aside.
  2. In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in one egg at a time, followed by baking powder, salt and orange zest. Add one cup of flour at a time, scraping between additions if necessary. Lastly, mix in chopped cranberries and pistachios. Mix until evenly dispersed and no streaks remain. For easy shaping, chill dough for 30-60 minutes.
  3. Divide dough in half. Place one half of the dough on a single large sheet of wax paper. Shape into a smooth log. Wrap in the wax paper. Tape ends if desired. Transfer shaped log of dough to the fridge. To prevent flat sides, place dough log inside of two large drinking glasses or the center of a paper towel roll, cut lengthwise.
  4. Repeat with remaining dough. Chill for at least 24 hours. Gently roll log to check for any flat spots prior to slicing and baking. If desired, dough may be rolled in sanding sugar or coarse sugar prior to slicing.
  5. Preheat oven to 375°F. Carefully slice 1/4-inch thick slices. Space roughly 1-2 inches apart on a baking sheet line with a silicone baking mat or parchment paper. Keep any remaining dough chilled until ready to bake.
  6. Bake for 8-10 minutes or until edges begin to turn light golden. Allow cookes to rest on the pan for 2 minutes before transferring to a wire rack to cool completely.
  7. Store cookies in an airtight container for up to several weeks.

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