Pistachio & cranberry cookies

Pistachio & cranberry cookies

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(69 ratings)


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Cooking time

Prep: 15 mins Cook: 15 mins Plus chilling

Skill level



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

Additional info

  • Freezable
Nutrition info

Nutrition per serving



  • 175g butter, softened
  • 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.

Recipe from Good Food magazine, November 2011

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Comments, questions and tips

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lizleicester's picture
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Couldn't get pistachio nuts so used broken walnuts with the dried cranberries instead. I wondered if they would spread as some previous comments mentioned, but they didn't. I don't usually chill before I bake things but I put the raw rolled dough in the fridge for a good hour before I baked them so I'm sure that helped how they came out. Buttery and delicious.

wldhntress's picture
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Have made these many times in the past. They are very easy to make and very morish. I always make extra at christmas and leave in the freezer. Have even made before with the addition of white chocolate chunks.

struth42's picture

I made these cookies over the weekend, using soft margarine instead of butter, which worked very well. I used choc chips instead of cranberries (as I had run out) which made slicing them a bit problematic due to the hard chips. But will definitely make again and keep a stock in the freezer. Thanks!

Randygenes's picture

Do you know if this recipe will work with gluten free flour?

goodfoodteam's picture

Hi Randygenes this recipe should work with a gluten free flour blend but you may need to add a bit more butter as gluten free flour tends to be a little drier than regular flour. However we haven't tested this method in the good food kitchen so cannot guarantee perfect results - let us know how you get on. 

provene's picture

I often make these, they are great. Cranberry and white chocolate chip, Cranberry and Pistachio, Date and Walnut, anything in the cupboard really. Nobody seems to mind, or have a favourite! I have four logs in the freezer at the moment, ready to be made into Christmas presents.

lemonmelts's picture
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Great cookies. Taste and look really sophisticated. I dunked half in melted white chocolate for extra decoration.

MummyAbey's picture
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My new favorite biscuit recipe! Love these they're so yummy and it's an easy to follow, simple recipe.

MummyAbey's picture
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Just made these with my kids, they are the best biscuits I've ever made. 100% firm fave and definitely will be making these again. Going to add these to my folder of things to make this xmas!

Calamityal's picture

Just wondered if anyone had any tips? I have made these cookies for the past two years, I love them and they have come out exactly has shown in the picture. Today I made two batches and both times the cookies went flat when cooked (so much so they all blended into one). I really can't work out what I've done differently!!

joannahobbs1's picture

These are delicious, I make them every year for school teachers at Christmas, easy and very tasty!

cdbulley's picture

These are so easy to make and bake and so delicious! I would definitely leave for at least an hr in the fridge so the rounds cut more easily.

patriciaf's picture

Family went wild for these. Very short and buttery. I will be making these again.

patriciaf's picture

Family went wild for these. Very short and buttery. I will be making again.

ellideb's picture

I'm not impressed with these but it may have been due to the flour I used. I substituted regular plain flour for gluten free but the dough was too crumbly. I tried adding more butter and even some milk but still couldn't get it to stick together. I left it wrapped in a rough log shape in clingfilm in the fridge for an hour then tried to cut it into slices but it only crumbled up again. I forced it into rough biscuit rounds and cooked. They didn't spread but remained crumbly. Not the best cookies I've ever made.

DanniAni's picture

Honestly, nothing irritates me more than a comment that rates a recipe so badly when you've obviously made a huge mistake. You cannot do a straight substitution of plain flour for gluten free. Of course it's going to end up crumbly, you don't have gluten in it.

aliceeats's picture

Really great, easy, shortbread-y biscuits, though mine didn't look quite as big as on the picture. I also put some melted white chocolate on top, which I think really made it. Everyone who had one loved them!

mellymak's picture

I used this recipe... absolutely divine and so easy to make. I drizzled melted white chocolate on top. YUM!

chefsehrish's picture

Really easy really yummy and really hit!!!!!

eeisqn's picture

Very annoyed that there is no advice about spacing the rounds on the baking tray. First time baker and all of my cookies have spread and merged into one big blanket of cookies! Leave enough space between the rounds is my advice!