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Pistachio & cranberry cookies

Pistachio & cranberry cookies stack with crumbs

Pistachio & cranberry cookies

Name: Pistachio & cranberry cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 22
Cuisine: American
Ingredients: 175g butter softened; 85g golden caster sugar; ½ tsp vanilla extract; 225g plain flour; 75g pistachios; 75g dried cranberries

Good Food team

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Makes 22

Easy

Prep: 15 mins

Cook: 15 mins

Plus chilling

A star rating of 4.7 out of 5.152 ratingsRate

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These crunchy, fruit & nut biscuits are sure to be a family favourite - make ahead and freeze, or wrap up for the perfect homemade gift

Freezable

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Ingredients

Nutrition

Units:

MetricUS

175g butter

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

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Nutrition: per serving

kcal140
fat9g
saturates4g
carbs15g
sugars7g
fibre0g
protein2g
salt0.1g

low

Method

step 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.
step 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 TIPS

MAKE AHEAD

Well wrapped, these dough logs will happily freeze for up to 3 months, meaning you can include freshly made biscuits in your Christmas hampers without any last-minute effort. Simply defrost in the fridge overnight, then slice and cook as above.

Recipe from Good Food magazine, November 2011

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A star rating of 4.7 out of 5.152 ratings

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