Cranberry Pistachio Slice & Bake Cookies
Ingredients
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1 cup unsalted butter (softened)
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¾ cup powdered sugar
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1 tsp vanilla extract
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2 cups all-purpose flour
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¼ tsp salt
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½ cup dried cranberries (chopped)
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½ cup pistachios (chopped)
Instructions
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Cream butter and sugar: In a bowl beat softened butter and powdered sugar until smooth and creamy.
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Add vanilla: Mix in vanilla extract.
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Mix dry ingredients: Add flour and salt and mix until a soft dough forms.
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Add mix-ins: Fold in chopped cranberries and pistachios.
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Shape dough: Divide dough in half and roll into two logs (about 2 inches thick).
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Chill: Wrap the logs in plastic wrap and refrigerate for 1–2 hours until firm.
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Slice: Preheat oven to 180°C (350°F). Slice the dough into ½-inch thick cookies.
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Bake: Place on a lined baking tray and bake for 12–15 minutes until the edges are lightly golden.
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Cool: Let cookies cool on a rack before serving.
Q&A
Q1: Why do I need to chill the dough?
Chilling helps the cookies hold their shape and makes slicing easier.
Q2: Can I use other nuts instead of pistachios?
Yes, you can use almonds, walnuts, or pecans.
Q3: How long can the dough be stored?
Wrapped dough logs can be stored in the refrigerator for 3 days or frozen for up to 2 months.
Q4: How do I make them extra buttery and soft?
Use high-quality butter and avoid overbaking.
Q5: How should I store baked cookies?
Keep them in an airtight container at room temperature for up to 5 days.