Pistachio & cranberry cookies

Pistachio & cranberry cookies

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(86 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, questions and tips

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27th Aug, 2015
quick and really easy to make, got my dimensions slightly wrong so a bit smaller and more rustic looking to the picture however still taste lovely! Have just used a batch of mixture that I had frozen and works really well too. Will experiment using other nut/ fruit combinations.
21st Oct, 2015
Hi - if I was to freeze a batch, do I have to defrost it before baking or can I bake directly from the freezer? Thanks :)
Norma. mackey
28th Dec, 2014
These look amazing and while the adults in our house loved the pistachios, they were not such a hit with the kids. Overall basic recipe great and very easy so will definitely try again using some of the suggestions below for different varieties.
6th Dec, 2014
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.
2nd Dec, 2014
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.
1st Dec, 2014
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!
26th Nov, 2014
Do you know if this recipe will work with gluten free flour?
goodfoodteam's picture
1st Dec, 2014
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. 
23rd Nov, 2014
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.
7th Nov, 2014
Great cookies. Taste and look really sophisticated. I dunked half in melted white chocolate for extra decoration.


goodfoodteam's picture
17th Dec, 2014
Hi c_adon thanks for your question. The 5cm measurement refers to the diameter of each biscuit. The logs of dough should be around 10 or 12cm long which should allow you to cut each one into 10 or 12 slices. Hope this helps, let us know how you get on. 


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