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pistachio cranberry cookies

Pistachio & cranberry cookies

These crunchy, fruit & nut biscuits are sure to be a family favourite - make ahead and freeze, or wrap up for the perfect homemade gift


- 1 cup all-purpose flour

- 1/2 cup unsalted butter, softened

- 1/4 cup granulated sugar

- 1/4 cup brown sugar

- 1 egg

- 1 teaspoon vanilla extract

- 1/2 teaspoon baking powder

- 1/4 teaspoon salt

- 1/2 cup shelled pistachios, chopped

- 1/2 cup dried cranberries

- Olive oil

- Cinnamon

- Nutmeg



1. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking sheet with parchment paper.

2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. Add in the egg and vanilla extract, and continue to beat until well combined.

4. In a separate bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg.

5. Slowly add the dry ingredients into the wet ingredients, mixing until a dough forms.

6. Fold in the chopped pistachios and dried cranberries into the dough.

7. Take small spoonfuls of the dough and roll them into balls. Place them on the lined baking sheet, leaving about 2 inches of space between each cookie.

8. Use the back of a fork to gently press down on each cookie, creating a criss-cross pattern.

9. Drizzle a small amount of olive oil over each cookie, and sprinkle some additional cinnamon and nutmeg on top.

10. Bake the cookies for 12-15 minutes, or until they are lightly golden around the edges.

11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

12. Serve and enjoy your delicious pistachio and cranberry cookies! These cookies can also be stored in an airtight container for up to 1 week.



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