Pistachio & cranberry cookies

Pistachio & cranberry cookies

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(82 ratings)

Prep: 15 mins Cook: 15 mins Plus chilling

Easy

Makes 22
These crunchy, fruit & nut biscuits are sure to be a family favourite - make ahead and freeze, or wrap up for the perfect homemade gift

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal140
  • fat9g
  • saturates4g
  • carbs15g
  • sugars7g
  • fibre0g
  • protein2g
  • salt0.1g
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Ingredients

  • 175g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g golden caster sugar
  • ½ tsp vanilla extract
  • 225g plain flour
  • 75g pistachios
  • 75g dried cranberries

Method

  1. Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries – you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.

  2. Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.

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Comments, questions and tips

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Comments (128)

shinobidef's picture
2.5

A bit disappointing. I did slightly change this recipe as couldn't find cranberries, so I used barberries instead.

The taste was good but I agree with another reviewer that perhaps lacking just a little something? However, I felt that 15 minutes baking time was nowhere near long enough - I took them out and was a bit dubious but thought I'd leave them to cool completely to see how they'd turn out. Unfortunately, the texture was a bit doughy, not very biscuity, they were falling apart and really oily. I don't know if the softened butter, as stated in the recipe, is the reason for this as usually that's the culprit for oily biscuits but I did ensure the logs were chilled in clingfilm in the fridge for over an hour.

I put the biscuits in the oven again for another 9 minutes after cooling which gave a much better texture, but then meant some of the barberries were burnt! I might experiment with the recipe in the future but won't be using this specific one again.

SiNZ's picture
3.75

Have to agree with using a little milk to get the dough to come together. Until I did that, it was too dry and floury to gel properly. Then it rolled into a cling film log easily and once you have your log, you can continue to roll the sausage shape to bring it all together more firmly. Then it cuts into discs very easily after an hour in the fridge. As for the cookie, I felt it needed something. Texture was good but the flavour needs a bit more sweetness or tang. Next time I think I will add some chocolate chips and perhaps some dried apricot too. Edit: tasting again after cooling, they taste much better and now I'm sold!

anjilynajolie's picture

really lush, quite hard to bring together so used about a tbsp of milk to get it into a ball of dough. Tried with choc, hazelnuts (crushed with the flat side of a cheap knife) and sultanas and were really nice, and with just chocolate which were very moreish. Mine needed about 12 mins in the oven but they need an eye kept on them as they're easily under and over cooked. Freeze fine. Easily adapted.

Jules1909's picture
3.75

Very crumbly, it's maybe better to crush the pistachios to smaller pieces to avoid the cookies falling apart. Taste is nice though.

Sashabell10's picture
5

Simple recipe, no food mixer required and not too sweet. Delicious and very professional looking . Used pecan and cranberry , match made in heaven

gronz123's picture

Hi - when the recipe says "softened" - I presume this doesn't mean melted?

shinobidef's picture
2.5

No - not melted. Maybe soft enough that you could spread, or cream with sugar

Sashabell10's picture
5

Room temperature is perfect

jenclews's picture
5

Lovely buttery flavour. I've made them with dried cherry and almonds, dried blueberry and pecan and all were delicious and a hit with the family. Before rolling into logs, make sure the ingredients are well incorporated or it will be a bit crumbly when you slice.

jonesjl's picture

quick and really easy to make, got my dimensions slightly wrong so a bit smaller and more rustic looking to the picture however still taste lovely! Have just used a batch of mixture that I had frozen and works really well too. Will experiment using other nut/ fruit combinations.

Flumpette6926's picture

Hi - if I was to freeze a batch, do I have to defrost it before baking or can I bake directly from the freezer? Thanks :)

Norma. mackey's picture
3.75

These look amazing and while the adults in our house loved the pistachios, they were not such a hit with the kids. Overall basic recipe great and very easy so will definitely try again using some of the suggestions below for different varieties.

lizleicester's picture
3.75

Couldn't get pistachio nuts so used broken walnuts with the dried cranberries instead. I wondered if they would spread as some previous comments mentioned, but they didn't. I don't usually chill before I bake things but I put the raw rolled dough in the fridge for a good hour before I baked them so I'm sure that helped how they came out. Buttery and delicious.

wldhntress's picture
5

Have made these many times in the past. They are very easy to make and very morish. I always make extra at christmas and leave in the freezer. Have even made before with the addition of white chocolate chunks.

struth42's picture

I made these cookies over the weekend, using soft margarine instead of butter, which worked very well. I used choc chips instead of cranberries (as I had run out) which made slicing them a bit problematic due to the hard chips. But will definitely make again and keep a stock in the freezer. Thanks!

Randygenes's picture

Do you know if this recipe will work with gluten free flour?

goodfoodteam's picture

Hi Randygenes this recipe should work with a gluten free flour blend but you may need to add a bit more butter as gluten free flour tends to be a little drier than regular flour. However we haven't tested this method in the good food kitchen so cannot guarantee perfect results - let us know how you get on. 

provene's picture

I often make these, they are great. Cranberry and white chocolate chip, Cranberry and Pistachio, Date and Walnut, anything in the cupboard really. Nobody seems to mind, or have a favourite! I have four logs in the freezer at the moment, ready to be made into Christmas presents.

lemonmelts's picture
5

Great cookies. Taste and look really sophisticated. I dunked half in melted white chocolate for extra decoration.

MummyAbey's picture
5

My new favorite biscuit recipe! Love these they're so yummy and it's an easy to follow, simple recipe.

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Questions (7)

GeorgieRose104's picture

Do these cookies expand much in the oven?

LS1234's picture

What did I do wrong?? Followed recipe but mixture would not bind at all and ended up adding some water to bind it! Useful sensible tips appreciated.

goodfoodteam's picture

We think that your butter might have been a bit too cold. The butter and sugar mixture needs to be beaten together as though you are making a cake so it is soft and smooth before adding the other ingredients. Hope this helps.

sldavis85's picture

How long will these last once they've been defrosted and baked?

goodfoodteam's picture

Hi sldavis85, thanks for your question. These biscuits are best eaten on the day that they are baked but will keep in an airtight container for 3 or 4 days. 

c_adon's picture

How are you supposed to get 22 biscuits out of two 5cm logs if each biscuit is 1cm thick?!

goodfoodteam's picture

Hi c_adon thanks for your question. The 5cm measurement refers to the diameter of each biscuit. The logs of dough should be around 10 or 12cm long which should allow you to cut each one into 10 or 12 slices. Hope this helps, let us know how you get on. 

Tips (3)

cookiemonster799's picture

In my experience, you need to make the dough with very soft butter (makes it easy to shape) and chill in the fridge overnight or as long as poss. This makes the log easy to cut without having to chop the nuts.

MummyAbey's picture
5

Try dipping half the biscuit in white chocolate.

hannahbakes's picture

I've made these a few times now, both with regular flour and gluten free flour. For the gluten free flour it might appear more crumbly at first, but if you pop on some vinyl gloves and work it around in your hands a bit more it'll normally come together and you get some lovely short biscuits. If its too soft you'll end up with cookies that spread out and aren't short, so just add some more flour.