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 (128)

flosssy's picture
5

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
5

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
5

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
5

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
5

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
5

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
5

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

nadrennan's picture
4

Lovely biscuit. I added the zest of one orange as well to make them really Christmasy.

ryc90709's picture

How long do these biscuits keep, once cooked?

clrobson's picture
5

Lovely recipe! My cookies took 25 mins to cook and i had to shape them by hand as the pistachios just made the dough fall apart when cutting! I am going to half drizzle mine with white chocolate, hopefully will be yummy!

clrobson's picture
5

Lovely recipe! My cookies took 25 mins to cook and i had to shape them by hand as the pistachios just made the dough fall apart when cutting! I am going to half drizzle mine with white chocolate, hopefully will be yummy!

salmay's picture
4

Very buttery and short, lovely. A grown up biscuit (not 'cookie' - this is a biscuit to my mind).
Expect it is a good base dough recipe to try with other flavourings too. Quite fancy trying them with plain chocolate and orange zest.

happystar's picture

I baked these tonight for a Christmas party tomorrow. I almost had to tie my boyfriends hand s behind his back to stop him from stealing some, but my strong will didn't last very long as they looked too good not to test! The verdict: he thinks add more pistachios, less or no cranberry and make the biscuits smaller. I agree on all of that except the cranberries need to stay in!! I have read the variations that people have suggested and will definitely try some of them; white chocolate and apricots sounds good and I have some sour cherries in the cupboard which need a recipe. These are defintely scrummy and worth baking. Hope my German friends think so tomorrow or I will have to eat all of them! :-)

jenpierce22's picture

These are great. As we are not keen on nuts, I substituted white choc for the pistachios, and I used the tip of another reviewer to put the logs into cardboard tubes (from a roll of Xmas paper LOL)whilst they are in the fridge. This resulted in slightly smaller biscuits but I got over 30 and they looked great - all good shape and regular in size. Will do again.

barberini's picture

Why not try wrapping the rolls of dough in clingfilm before chilling in the 'fridge. Then you may find that they will cut more easily into rounds without crumbling. Just remove the cling film before baking.

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