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)

stemichka's picture

I took a batch of these delicious cookies into work and they disappeared in an instant ! My colleagues likened them to shortbread. The cranberry-pistachio mix is perfect, but I'd like to try with white chocolate too next time (I'm sure the variations are endless !)

mmarland's picture

Lovely recipe and fab biscuits. I used gluten-free flour instead of normal and they came out really well. I would also advise chopping up the nuts a bit before adding to the mix as I struggled to make elegant shapes as I cut up the log.

kateyboo's picture

Whoops forgot to rate, and also add I am going to try cranberry & macadamia for the next lot & I am thinking of dipping half the cookie in dark choolate

kateyboo's picture

These are delicious :)

I used pecans & i gave them a quick blitz in the mini chopper to break them down a bit. I have a fan oven and ended up baking both batches for 24 mins rather than the 15 given.

The only other addition was a sprinkling of golden caster sugar as soon as the cookies came out of the oven to give a lovely crust.

I also took a chunk of the mix out before mixing in the fruit & nuts for my fussy boyfriend - these biscuits baked well too.

susanatkinson's picture

Found these easy to prepare and the proportions were perfect. After leaving in the fridge for 1 hour I was looking forward to the "easy" job of slicing the dough into 1cm rounds. This proved to be impossible as I could not cut through the nuts and cranberries. I ended up re-forming each slice and flattening between cling film to make the biscuits. The result was delicious. have made them for a Christmas hostess gift so will need to make more for myself! "Bashing up the nuts sounds a good idea"

cehawes's picture

Just made these and like others, found the dough very difficult to form into a neat-ish log and cut into rounds. I think softer butter, and maybe chopping the nuts a bit, would help next time. The flavour is delicious.

dpclough's picture

Very easy, and very tasty!

rhiannon134's picture

Going to make these for kids to give to the teachers. If you are having trouble with the shape, put the dough into an empty kitchen roll tube while it sits in the fridge, will keep it round. I will bash up the nuts a bit I think, also will try white chop chips as that sounds good.

ben-10's picture

So easy and quick. Absolutely YUMMY as well!

lilliebet4's picture

On many occasions, infact approx 75% of the time, I am going to pprint recipes, and on the print preview the ingredients are missing - what is wrong?

fi-louise's picture

Absolutely fantastic - in my opinion. I used white lindt chocolate and pistachios (chopped the choccy but no the pistachios) and followed the recipe to the letter; took longer to cook but smelt and looked amazing! I used a very sharp knife to cut and a few bits if chocolate were stubborn to cut but they turned out so well i was delighted!!

bunties's picture

I made these last weekend, but as my Husband has colesterol issues I used olive spread (as I do in all of my cooking) instead of butter, and sploshed a bit of vanilla essence in, rather than measuring. With hindsight, I should have added more.
My family felt the biscuit part of the cookie lacked flavour, which I attributed to the above, so thought I should pass this finding on to others who also endeavor to make things more healthy.
I think more vanilla would have helped though.

anniebelly's picture

Forgot to rate!

anniebelly's picture

Marian - I'd definitely recommend you cut the pistachios up. I just made the cookies and they were a nightmare to cut. I used my sharpest Global knife and though it cut through the nuts it caused the slices of cookie to crumble and split around the nut. I also had to add a bit more butter as the mix wouldn't stick together too well. Aside from that fab recipe!

eliza_bet's picture

Just about to make these dekicious looking cookies. Wondering if cranberries and nuts need chopping?

harnarsharfar's picture

Thinking of doing these for Christmas presents :)
They look delicious

heatherjdw's picture

These are absolutely fab, although mine were not quite as big as the pic, but as most of the dough is in the freezer for christmas presents. I think I might get more than 22 out of the mix.
I also used my kenwood chef to make the dough with the KFlexi beater on & it worked a treat.
Next time I think I will use white choc chips as others have.

neena-g's picture

Fantastic - so quick and easy to put together. The dough definitely needs to go in the freezer for an hour - that way the cookies won't spread out of shape. No egg needed - perhaps your butter wasn't quite soft enough?

mscupcake's picture

No egg necesary - if you beat the fat/sugar it will be soft enough to cling together. You do need to chill it as well - I just left mine on the side and they were an odd shape when I cut them! Had to pat them out to a circle, and I don't think they looked as good as the picture.

nataliewalter's picture

Should I use an egg to bind the dough? Mine seems flakey and finding it difficult to form a log.


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