Pistachio & cranberry cookies

Pistachio & cranberry cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(82 ratings)

Prep: 15 mins Cook: 15 mins Plus chilling

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 175g butter, softened
    Butter

    Butter

    butt-err

    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

Method

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
cov_sarah
29th Dec, 2012
5.05
Great recipe and so easy, even for a non-baker! Followed the ingredients precisely, used the food processor for mixing into dough, but it did take quite a bit longer in the oven than stated. Sprinkled with sugar at the end for a sparkly effect - made cute Xmas presents!
marshalsea
24th Dec, 2012
5.05
Gorgeous. Made these today as a christmas treat and they didn't last very long.
nadrennan
17th Dec, 2012
4.05
Lovely biscuit. I added the zest of one orange as well to make them really Christmasy.
ryc90709
9th Dec, 2012
How long do these biscuits keep, once cooked?
clrobson
6th Dec, 2012
5.05
Lovely recipe! My cookies took 25 mins to cook and i had to shape them by hand as the pistachios just made the dough fall apart when cutting! I am going to half drizzle mine with white chocolate, hopefully will be yummy!
clrobson
6th Dec, 2012
5.05
Lovely recipe! My cookies took 25 mins to cook and i had to shape them by hand as the pistachios just made the dough fall apart when cutting! I am going to half drizzle mine with white chocolate, hopefully will be yummy!
salmay
5th Dec, 2012
4.05
Very buttery and short, lovely. A grown up biscuit (not 'cookie' - this is a biscuit to my mind). Expect it is a good base dough recipe to try with other flavourings too. Quite fancy trying them with plain chocolate and orange zest.
happystar
5th Dec, 2012
I baked these tonight for a Christmas party tomorrow. I almost had to tie my boyfriends hand s behind his back to stop him from stealing some, but my strong will didn't last very long as they looked too good not to test! The verdict: he thinks add more pistachios, less or no cranberry and make the biscuits smaller. I agree on all of that except the cranberries need to stay in!! I have read the variations that people have suggested and will definitely try some of them; white chocolate and apricots sounds good and I have some sour cherries in the cupboard which need a recipe. These are defintely scrummy and worth baking. Hope my German friends think so tomorrow or I will have to eat all of them! :-)
jenpierce22
3rd Dec, 2012
These are great. As we are not keen on nuts, I substituted white choc for the pistachios, and I used the tip of another reviewer to put the logs into cardboard tubes (from a roll of Xmas paper LOL)whilst they are in the fridge. This resulted in slightly smaller biscuits but I got over 30 and they looked great - all good shape and regular in size. Will do again.
barberini
2nd Dec, 2012
Why not try wrapping the rolls of dough in clingfilm before chilling in the 'fridge. Then you may find that they will cut more easily into rounds without crumbling. Just remove the cling film before baking.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.