{"id":"cfc1dcdb-38d4-47ab-88c5-e998634cfb93","url":"https://recipestripper.com/recipes/cfc1dcdb-38d4-47ab-88c5-e998634cfb93","source_url":"https://leitesculinaria.com/507397/recipes-cranberry-pistachio-cookies.html","title":"Cranberry Pistachio Cookies","description":"These festive cookies are adorned with sweet-tart dried cranberries and crunchy pistachios. They're the perfect addition to your holiday cookie collection.","servings":30,"servings_text":"30","prep_time":"PT20M","cook_time":"PT15M","total_time":"PT215M","image_url":"https://leitesculinaria.com/wp-content/uploads/2023/11/cranberry-pistachio-cookies-1200.jpg","ingredients":[{"text":"2 sticks (8 oz) unsalted butter (softened)","item":"unsalted butter","quantity":2,"unit":"stick","preparation":"softened","metric_alternate":{"quantity":8,"unit":"oz"}},{"text":"2/3 cup granulated sugar","item":"granulated sugar","quantity":0.6666666666666666,"unit":"cup"},{"text":"1 large egg yolk (at room temperature)","item":"large egg yolk","quantity":1,"preparation":"at room temperature"},{"text":"1 teaspoon vanilla extract","item":"vanilla extract","quantity":1,"unit":"tsp"},{"text":"2 1/3 cups all-purpose flour","item":"all-purpose flour","quantity":2.3333333333333335,"unit":"cup"},{"text":"1/4 teaspoon table salt","item":"table salt","quantity":0.25,"unit":"tsp"},{"text":"1 cup chopped pistachios","item":"chopped pistachios","quantity":1,"unit":"cup"},{"text":"3/4 cup sweetened dried cranberries","item":"sweetened dried cranberries","quantity":0.75,"unit":"cup"}],"instructions":[{"number":1,"text":"In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together until well combined, 1 to 2 minutes."},{"number":2,"text":"Mix in the egg yolk and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed."},{"number":3,"text":"Add the flour and salt and mix until just combined. Stir in the chopped pistachios and dried cranberries until fully incorporated."},{"number":4,"text":"Divide the dough in half, and form two 6-inch-long (15 cm) logs that are 2 inches (5 cm) in diameter. Wrap each log tightly with plastic wrap, and chill in the refrigerator for at least 3 hours. The dough can be chilled for a couple of days before baking."},{"number":5,"text":"Preheat the oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper or silicone baking mats."},{"number":6,"text":"Remove the cookie dough from the refrigerator and peel off the plastic wrap. Cut the ends off each log, and then slice each one into 3/8-inch-thick (1 cm) slices, or 13 or 14 equal-size slices per log. Place the slices on the prepared baking sheets, leaving 1 1⁄2 to 2 inches (4 to 5 cm) between each one."},{"number":7,"text":"Bake until the tops of the cookies are set and the edges are lightly browned, 13 to 15 minutes. Let the cookies cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely."}],"date_published":"2026-10-29T23:55:24.995413+00:00","date_modified":"2026-10-29T23:55:24.995413+00:00"}