Pistachio & cranberry cookies

Pistachio & cranberry cookies

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(116 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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Pippa Bavington's picture
Pippa Bavington
25th Jan, 2020
I found these easy to make and tasty. Not too sweet and lovely crumbly texture (almost shortbread like). I followed previous comments/tips and roughly chopped the pistachios. I also added some lemon zest which complimented the flavours.
16th Dec, 2019
These cookies are now a family Christmas tradition! They're the most successful thing I bake. I add some orange zest to give them a little extra zing, and ensure I use simple dried cranberries, rather than the cheaper sweetened ones. The whole pistachios can make the log tricky to slice, but I've discovered that a finely serrated knife gives a neater result than a straight edged blade.
28th Jan, 2018
Made these a per the recipe and they turned out perfectly. I didn't need to add extra milk (which i'd say could be why some were finding them crumbly) instead I continued to work in the wet ingredients till the mixture became 'wetter'. It takes a bit of time for the oats to absorb the wet ingredients and get to the right consistency. I added the zest of half a lemon when creaming the butter and sugar for extra taste but otherwise followed it exactly. Lovely, easy biscuits.
13th Nov, 2016
A bit disappointing. I did slightly change this recipe as couldn't find cranberries, so I used barberries instead. The taste was good but I agree with another reviewer that perhaps lacking just a little something? However, I felt that 15 minutes baking time was nowhere near long enough - I took them out and was a bit dubious but thought I'd leave them to cool completely to see how they'd turn out. Unfortunately, the texture was a bit doughy, not very biscuity, they were falling apart and really oily. I don't know if the softened butter, as stated in the recipe, is the reason for this as usually that's the culprit for oily biscuits but I did ensure the logs were chilled in clingfilm in the fridge for over an hour. I put the biscuits in the oven again for another 9 minutes after cooling which gave a much better texture, but then meant some of the barberries were burnt! I might experiment with the recipe in the future but won't be using this specific one again.
17th May, 2016
Have to agree with using a little milk to get the dough to come together. Until I did that, it was too dry and floury to gel properly. Then it rolled into a cling film log easily and once you have your log, you can continue to roll the sausage shape to bring it all together more firmly. Then it cuts into discs very easily after an hour in the fridge. As for the cookie, I felt it needed something. Texture was good but the flavour needs a bit more sweetness or tang. Next time I think I will add some chocolate chips and perhaps some dried apricot too. Edit: tasting again after cooling, they taste much better and now I'm sold!
27th Apr, 2016
really lush, quite hard to bring together so used about a tbsp of milk to get it into a ball of dough. Tried with choc, hazelnuts (crushed with the flat side of a cheap knife) and sultanas and were really nice, and with just chocolate which were very moreish. Mine needed about 12 mins in the oven but they need an eye kept on them as they're easily under and over cooked. Freeze fine. Easily adapted.
3rd Apr, 2016
Very crumbly, it's maybe better to crush the pistachios to smaller pieces to avoid the cookies falling apart. Taste is nice though.
8th Mar, 2016
Simple recipe, no food mixer required and not too sweet. Delicious and very professional looking . Used pecan and cranberry , match made in heaven
29th Feb, 2016
Hi - when the recipe says "softened" - I presume this doesn't mean melted?
13th Nov, 2016
No - not melted. Maybe soft enough that you could spread, or cream with sugar


Pippa Bavington's picture
Pippa Bavington
26th Jan, 2020
Can I use coconut oil instead of butter?
goodfoodteam's picture
27th Jan, 2020
Hello, thanks for your question. We wouldn't recommend using coconut oil in this recipe as we haven't tested the recipe using this ingredient in our test kitchens.
24th May, 2018
Hi do you use salted or unsalted butter?
goodfoodteam's picture
26th May, 2018
Thanks for your question. We used salted butter in this recipe.
Laura Turner's picture
Laura Turner
2nd Dec, 2017
Are the dried cranberries sweetened, like Craisins? Or unsweetened?
goodfoodteam's picture
8th Dec, 2017
Thanks for your question, yes the dried sweetened cranberries would be ideal.
Laura Turner's picture
Laura Turner
23rd Dec, 2017
Thank you!
GeorgieRose104's picture
3rd Dec, 2016
Do these cookies expand much in the oven?
goodfoodteam's picture
8th Dec, 2016
Thanks for your question. No these hold their shape fairly well when cooked from chilled.
27th Dec, 2015
What did I do wrong?? Followed recipe but mixture would not bind at all and ended up adding some water to bind it! Useful sensible tips appreciated.


2nd Dec, 2018
Couldn't get this mixture to come together at all, so I added an egg and spooned on to the tray - worked well! I also added an extra 50g of white chocolate chips to the mixture.
9th Dec, 2014
In my experience, you need to make the dough with very soft butter (makes it easy to shape) and chill in the fridge overnight or as long as poss. This makes the log easy to cut without having to chop the nuts.
30th Aug, 2014
Try dipping half the biscuit in white chocolate.
11th May, 2014
I've made these a few times now, both with regular flour and gluten free flour. For the gluten free flour it might appear more crumbly at first, but if you pop on some vinyl gloves and work it around in your hands a bit more it'll normally come together and you get some lovely short biscuits. If its too soft you'll end up with cookies that spread out and aren't short, so just add some more flour.
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