Pistachio & cranberry cookies

Pistachio & cranberry cookies

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(80 ratings)

Prep: 15 mins Cook: 15 mins Plus chilling


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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  • 175g butter, softened



    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


  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 (126)

joannahobbs1's picture

These are delicious, I make them every year for school teachers at Christmas, easy and very tasty!

cdbulley's picture

These are so easy to make and bake and so delicious! I would definitely leave for at least an hr in the fridge so the rounds cut more easily.

patriciaf's picture

Family went wild for these. Very short and buttery. I will be making these again.

patriciaf's picture

Family went wild for these. Very short and buttery. I will be making again.

ellideb's picture

I'm not impressed with these but it may have been due to the flour I used. I substituted regular plain flour for gluten free but the dough was too crumbly. I tried adding more butter and even some milk but still couldn't get it to stick together. I left it wrapped in a rough log shape in clingfilm in the fridge for an hour then tried to cut it into slices but it only crumbled up again. I forced it into rough biscuit rounds and cooked. They didn't spread but remained crumbly. Not the best cookies I've ever made.

DanniAni's picture

Honestly, nothing irritates me more than a comment that rates a recipe so badly when you've obviously made a huge mistake. You cannot do a straight substitution of plain flour for gluten free. Of course it's going to end up crumbly, you don't have gluten in it.

aliceeats's picture

Really great, easy, shortbread-y biscuits, though mine didn't look quite as big as on the picture. I also put some melted white chocolate on top, which I think really made it. Everyone who had one loved them!

mellymak's picture

I used this recipe... absolutely divine and so easy to make. I drizzled melted white chocolate on top. YUM!

chefsehrish's picture

Really easy really yummy and really hit!!!!!

eeisqn's picture

Very annoyed that there is no advice about spacing the rounds on the baking tray. First time baker and all of my cookies have spread and merged into one big blanket of cookies! Leave enough space between the rounds is my advice!

lydeggegg's picture

I'm sorry to say, but actually, this is just common sense for all cookie baking! - always leave plenty of space around the mixture as they undoubtedly do spread out and go very flat. You'll find this from experience!

jaynelearningtocook's picture

With all the comments, was expecting great things but mine turned out just OK, nothing special.

bashlybear's picture

Very simple recipe, I used chocolate instead of cranberries and left it in chunks so it was hard to slice, but they came out perfect and have been popular :)

nannyog88's picture

sorry forgot to rate it

nannyog88's picture

these are yummy, a big hit with my family. Easy to do

nannyog88's picture

these are yummy, a big hit with my family. Easy to do

ceiswyn's picture

Lovely shortbready biscuit! I made mine with choc chip and pecan, and used a bit of goats' butter for a slightly different flavour

emmacasely1980's picture


flosssy's picture

I could have sworn I'd already rated and reviewed this recipe, but can't see it - think I must have imagined it! This has become a staple recipe for me. It never fails and it's simple and utterly delicious. I've tried it with stem ginger, with pistachio and dark choc and with apricots, as well as the original (and in my opinion, nicest) pistachio and cranberry. I've made them as gifts and also taken them to work for a meeting and they were very well received. I've substituted butter for soft Stork and various "pretend" butter products, as well as olive oil based spreads and all work equally well. Highly recommended as a grown up biscuit.


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