Pistachio & cranberry cookies

Pistachio & cranberry cookies

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(69 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins Plus chilling

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
140
protein
2g
carbs
15g
fat
9g
saturates
4g
fibre
0g
sugar
7g
salt
0.1g

Ingredients

  • 175g butter, softened
  • 85g golden caster sugar
  • ½ tsp vanilla extract
  • 225g plain flour
  • 75g pistachios
  • 75g dried cranberries

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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.

Recipe from Good Food magazine, November 2011

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Comments

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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
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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
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sorry forgot to rate it

nannyog88's picture
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these are yummy, a big hit with my family. Easy to do

nannyog88's picture
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these are yummy, a big hit with my family. Easy to do

ceiswyn's picture
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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
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Delicious!

spectrum1968's picture
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yum!

flosssy's picture
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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.

sonya80's picture
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Simple quick recipe. Added white choc chips. Have made twice with perfect shortbread like cookies.

ncomerford's picture

Amazingly easy to make... mixing the flavours is ridiculously easy. We just made white chocolate and macadamia nut cookies!! Can't wait to try them!

clairemc28's picture
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These biscuits were so delicious and very moreish. I will be making them again and again. Very easy to make too.
I didn't quite have enough pistachios so used walnuts to substitute a little. Lovely.

paddypatch's picture
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Just love these easy cookies. Try cherries and pecan nuts or dark chocolate chips or cranberries and pecans. Great to have on standby in the freezer

redgrape's picture

This is the best recipe for refrigerator cookies I've used. Made a batch with chcocolate chips and nuts - mmmm and another with cherries and mango - so yum. Will be using this recipe again and again.

cookmate's picture

I made the dough in the morning and placed in the fridge to bake when I got home from work, I dont know where I went wrong but mine just melted into one flat pancake, I coudnt believe it I was so disappointed, maybe I over mixed the butter and sugar.

thepurplechef's picture

These smell like Christmas! My vegetarian friend will also tell you it looks like a sausage...
Extremely popular, but DON'T make them 5cm in diameter - they're enormous!! If you run out of pistachios, chopped almonds will work just as well.

lesleycooper's picture
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Made these using gluten free flour for my coeliac brother. They turned out lovely. Wasn't sure whether to chop the nuts or not, decided not to and they were fine. Don't think they would have delivered enough nutty flavour using such a delicately flavoured nut if they were in smaller pieces.
The dark chocolate and ginger ones sound delicious, I will try those too, but not just yet as on post-Christmas diet and who can eat only 1 biscuit (not me!)

cov_sarah's picture
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Great recipe and so easy, even for a non-baker! Followed the ingredients precisely, used the food processor for mixing into dough, but it did take quite a bit longer in the oven than stated. Sprinkled with sugar at the end for a sparkly effect - made cute Xmas presents!

marshalsea's picture
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Gorgeous.
Made these today as a christmas treat and they didn't last very long.

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