Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped pistachios
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract (optional)
Instructions
- Cream the softened butter and powdered sugar until light and fluffy.
- Add vanilla and almond extracts.
- Whisk together flour and salt, then gradually combine with the butter mixture.
- Fold in cranberries and pistachios.
- Divide and shape the dough into logs, then refrigerate for at least an hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch rounds and place on the baking sheet.
- Bake for 15-18 minutes until edges are lightly golden, then cool before serving.
Notes
- For added flavor, use high-quality vanilla extract.
- Adjust baking time for preferred crispiness.
- Store cookies in an airtight container for freshness.
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg