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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spectrum1968
4th Apr, 2013
5.05
yum!
flosssy
3rd Mar, 2013
5.05
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
24th Feb, 2013
5.05
Simple quick recipe. Added white choc chips. Have made twice with perfect shortbread like cookies.
ncomerford
22nd Feb, 2013
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
3rd Feb, 2013
5.05
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
31st Jan, 2013
5.05
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
21st Jan, 2013
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
14th Jan, 2013
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
11th Jan, 2013
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
1st Jan, 2013
5.05
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!)

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