Dessertscrazyforcrust
Cranberry Pistachio Butter Cookies Recipe
Cranberry Pistachio butter cookies are the best easy butter cookie recipe - a slice and bake cookie with dried cranberries and pistachios, the perfect Christmas cookie!
👥 48 Servings⏱️ Prep & Cook: 43 min⏳ Prep: 25 min🔥 Cook: 18 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●pan
📝 Preparation Steps
1
Cream butter and sugar until fluffy in a large bowl using a hand or a stand mixer, about ⏱️ 1-2 minutes.
2
Mix in egg yolk, baking powder, salt and vanilla extract until smooth, then mix in flour until dough forms. Mix in nuts and cranberries.
(226g) unsalted butter, softened1 cuplarge egg yolk1(248g) all-purpose flour2 cupsvanilla extract1 teaspoon
3
Divide dough into two sections. Roll each into a log that is about 6-7-inches long and approximately 1 ½-inches in diameter. (You can make these any size, larger or smaller, if you prefer.)
4
Wrap the logs in plastic wrap and chill at least ⏱️ 2 hours before slicing, or up to overnight. Tip: Place the logs standing up in drinking glasses so they stay circular.
5
When ready to bake, preheat oven to 350°F. Slice cookies desired thickness, no more than ¼-inches. Place on cookies sheets covered with parchment paper or silicone baking mats.
6
Bake for ⏱️ 16-18 minutes, or until they’re light golden around the edges and no longer glossy.
7
You may want to check part way through baking to see if you need to rotate your pans in your oven, even if you normally don’t. These are delicate cookies and may brown in different areas quicker or slower.
8
Cool on cookie sheets then store in an airtight container for up to 5 days. Freeze for up to 3 months.
Nutrition Facts
calories
76 kcal
fat Content
5 g
serving Size
1 cookie
fiber Content
0.3 g
sugar Content
4 g
sodium Content
25 mg
protein Content
1 g
trans Fat Content
0.2 g
cholesterol Content
14 mg
carbohydrate Content
8 g
saturated Fat Content
3 g
unsaturated Fat Content
1.4 g
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