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

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  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)

nesswah's picture

I was looking for a recipe I could make using the ingredients we already had in the cupboard - and I'm glad I chose this one! I substituted the cranberry and pistachio for white chocolate (like many others it seems!) I broke the pieces up into small pieces, put the dough in the freezer for an hour and a half and then cut it with a sharp knife (all as suggested by others). They didnt exactly keep their shape (party due to the little chocolate lumps) and I did have to cook them for about 17 minutes but we do love them!

cowen84's picture

made these for christmas presents, and they went down so well, that they will become a staple for the future! very yummy and very more-ish!

mandycarnell's picture

I made these with walnuts and cranberries - lovely. Chilling for a couple of hours works wonders - so easy to make perfect biscuits! I plan to use the base recipe now and then improvise - cherries, chocolate chips, ginger etc.

sarahleetes's picture

Great recipe, though does not make anywhere near as many as recipe stated! We made 201 Also put choc chips in with the cranberries as was making them with under 5's(kids)!
Great, easy for kids!
End result yummy!

nims400's picture

I switched the vanilla essence for almond essence and used mincemeat instead and was yummy! Needed a bit more flour and longer cooking time but will definitely make again

supercook69's picture

lovely!!!!!!! I made to batches, one I aded orange zest & a little of the juice. I made with to put in xmas food hampers I was making. Everyone LOVED them. Only hard part is shelling all the pistachio's lol

glengracie's picture

Made a double batch & froze the logs of uncooked dough. Then when required defrosted the logs for an hour or two & sliced into cookies while still partially frozen so cookies had sharp edges. Results - absolutely fantastic delicious cookies especially when eaten when still warm. Will definately make again

hcdavis's picture

Made three batches of these over the festive period (and some in the freezer) ... very popular in our house and the houses they were sent to as presents!!! Going to try almonds and apricots instead now!

vivaves's picture

delicious and very christmassy. I don't know why but I had no problem slicing the dough logs into rounds, even though I hadn't chopped the pistachios. I have a good Global knife with quite a thin blade (I think it's a filletting knife!) and it did the job fine, no sweat. I liked the look of the finished biscuits with big cross-sections of pistachios on the surface, looking a bit like biscotti. I am looking forward to trying variations using other nuts, or choc chips and other fruit, such as cherries or dried apricots.

Vegirl's picture

These are really excellent, although I would say they are far more like shortbread than cookie! So simple to make, I have had no trouble either bringing the dogh together or slicing it after chilling. Will make these again and again.

lynmerry's picture

yummy, and so easy to make

spookiebee's picture

I have made this recipe several times now, each time I just change the fruit/nut combo. So far I have made: chocolate chips cookies, cranberry and pistachio cookies , Cranberry and Pecan cookies and crystalised Ginger cookies - all of which are delicious.

clairesherwin's picture

I loved the taste of these cookies. My only negative was that I bought unshelled nuts and found it took me ages to shell enough pistachios.

I agree with the others that the butter needs to be very soft to bind it and it is better to chop the nuts slightly before mixing them.

Rowena Wilkes's picture

These are great. Didnt get anywhere near 22 out of them though! Not sure if I cooked them long enough. Are they still supposed to be really soft and squidgy when you get them out of the oven? Regardless, they taste lovely. Im going to make a huge batch and give them to family and friends for xmas. I hope they like them as much as me and my children!

manatee31's picture

sorry to say I was really disappointed with this one... mine came out really dry.

purplepossom's picture

Love these biscuits... so delicious and easy to make. So far have been making them with macademia & cranberry as can buy these in a mixed bag cheaper than pistachios, but for christmas pressies going to splash out and get some pistachios in there for the festive red & green colour!

jobarrett's picture

Really easy to make and taste great. Followed the recipe to the letter apart from I halved the quantities for this dummy run.

dpclough's picture

Very easy to make, and very tasty, although when cooked mine merged together so I had to cut them into square. But still looked good.

bozzer's picture

Very easy to make lovely biscuits will definetly make again

hairywalker's picture

Delicious and easy to make. Chopped up nuts a little which did help when the time came to slice into rounds. It helped to prevent crumbling. Would make again using almonds and sultanas/raisins.


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