Cranberry Pistachio Cookies
Recipe: Cranberry Pistachio Cookies
Cranberry Pistachio Cookies are festive, buttery, easy to make and melt in the mouth kind of cookies. Besides having both red and green colours of Christmas, what I like about this recipe is that I can make the dough ahead and freeze it. When required I allow the rolled logs to thaw in the fridge, slice and bake. And delicious cookies are ready in a jiffy. Did I mention these cookies are egg free? Yup, they are. Also I use a mixture of all purpose flour and wheat flour. If you want white cookies then use only all purpose flour.
Memories
When I baked these cookies the first time, I wanted to eat all of them. I had sent a few to my best friend and she loved them. She too couldn’t stop at one and requested I bake some more for her and her family. I had tried a small batch and quickly these cookies became a favourite with both family and friends.
Cranberry Pistachio Cookies
Since the time I posted this recipe, I’ve made them several times to give away as a gift, for wedding and engagement parties. These cookies remain my favourite as they are so easy to make. Sometimes I leave the dough wrapped in a cling film in the freezer and bake fresh batches as and when required. The recipe remains the same, I just had to update the photos. The recipe is for a larger batch of cookies.
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Ingredients Required For Cranberry Pistachio Cookies
Flour
I have used a mixture of plain flour (all purpose flour, maida) and wheat flour. I use the wheat flour that we get for rotis and parathas. You can use whichever flour you prefer.
Butter
I use salted butter. Should be soft but not melted.
Sugar
I use normal granulated sugar. If the sugar granules are too big like the one we get in India, then process slightly in the food processor. Don’t powder it completely.
Maple Syrup Or Honey
Adds a bit of flavour and sweetness. Also adds as a humectant. It retains moisture in the cookies thus making them crispy.
Baking Soda
Also known as Soda Bicarbonate, it acts as the leavening agent.
Vanilla Extract
Can use extract or vanilla beans or paste. If you want, you can replace the vanilla with grated zest of orange or lemon.
Dried Cranberries
Chop them up roughly so that it is easier to shape the dough into logs and slice them before baking.
Pistachios
Roughly chop them up or use ready sliced pistachios.
CRANBERRY PISTACHIO COOKIES
Ingredients
- 1½ cups soft butter approx 300g
- 2 cup wheat flour
- 1½ cups all purpose flour
- ½ cup sugar
- ¼ cup honey or maple syrup
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1 cup dried cranberries roughly chopped
- 1 cup pistachios roughly chopped or sliced
Instructions
- Sieve the flours and baking soda together into a bowl. Add the cranberries and pistachios and mix well.
- In another bowl, cream sugar and butter till it is soft and fluffy.
- Add the maple syrup or honey, vanilla extract and whisk well.
- Add the flour mixture and using your hands form a soft dough. Do not over knead.
- Let the dough rest for 5-10 minutes as it will be very soft.
- Divide the dough into 4 parts.
- Using your hands press one part lightly into a long roll about 8" long.
- Wrap it up in a cling film and shape the roll properly.
- Put it in a tray.
- Repeat the above steps with the remaining dough.
- Place the rolls in the freezer for at least 1 hour or till it becomes a bit hard.
- Preheat the oven to 150°C. Lightly grease baking trays with butter or line them with parchment paper.
- Take the rolls out of the freezer. Unwrap the cling film.
- Using a very sharp knife cut the log into slices about ¼" thick.
- Arrange the slices on the baking tray.
- Bake for 12-15 minutes or until the edges become light brown.
- Take the tray out of the oven and leave the cookies on the tray for 5 minutes.
- Remove the cookies from the tray and let them cool down completely on a wire rack.
- Store in an airtight container.
Notes
- While cutting the roll, do not use a see saw method, just cut through. Best to use a sharp knife.
- Can leave the rolls overnight or longer in the freezer. Bake when required.
- Add nuts and dried fruit of your choice.
- If the dough is a bit sticky when you shape the rolls, dust the worktop very lightly with some flour.
- If you cut thicker slices the number of cookies will be reduced and you may need to bake them longer.
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If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
10 Comments
Nayna Kanabar
July 11, 2013 at 9:59 pm
Perfect with a hot cup of steaming tea.
Amrita Vishal
July 12, 2013 at 3:02 am
I am so loving the combination of pistachio and cranberries. The cookies look amazing. Thank you for linking.
Priya Srinivasan
December 20, 2023 at 4:22 am
Wow, love how the cranberries look like a stained glass on the cookies. Looks delish mayuri ji, i love to make such edible gifts for festivities. I m bookmarking these cranberry pistachio cookies, will try it for this season!
mayurisjikoni
December 20, 2023 at 2:56 pm
Thanks Priya and enjoy baking them. Go for the dark pistachio that you get there. Adds a lovely red and green colour to the cookies.
Neha (My Culinary Expressions)
December 20, 2023 at 2:04 pm
These delicate pistachio and cranberry cookies seem really appealing. These are definitely ideal for a high tea party. The tip on how to cut a cookie is a very handy bit of information. Best part is that the cookie logs can be frozen overnight or longer before they are baked.
mayurisjikoni
December 20, 2023 at 2:55 pm
Thanks Neha. The sharp knife actually cuts through the cranberries instead of causing a tear or holes.
Sarika Gunjal ( Spice Zone)
December 21, 2023 at 10:00 pm
These Cranberry Pistachio cookies look perfect for the holiday season. I have them on my list to make for a while now. Hoping to make them soon. Love the addition of wheat flour.
mayurisjikoni
December 23, 2023 at 8:29 pm
Thanks Sarika. They are so easy am sure you’ll make them for the holidays.
Seema Sriram
December 23, 2023 at 3:24 pm
These cookies look absolutely stunning. I loved the softness of the cranberry and the crunch of the pistachio in the same bite. I am glad these can be easily some gifting options too.
mayurisjikoni
December 23, 2023 at 8:29 pm
Thank you so much Seema, I love cranberries and the little tartness they add to the cookies.