Pistachio & Cranberry Slice Cookies
Yield
- 30–36 cookies
Prep Time
- 20 minutes
Chill Time
- 2 hours (or overnight)
Bake Time
- 12–15 minutes
Ingredients
Dry Ingredients
- 2½ cups (315 g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 cup (227 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 1 egg yolk
Mix-ins
- ¾ cup chopped pistachios
- ½ cup dried cranberries, chopped if large
Nut Information
Pistachios
- Amount: ¾ cup (about 90–100 g)
- Flavor: Buttery, slightly sweet
- Texture: Crunchy
- Nutrition (per 28 g/1 oz):
- Calories: 160
- Protein: 6 g
- Fat: 13 g
- Fiber: 3 g
- Good source of vitamin B6, copper, and potassium
Optional Nuts (Substitutions)
| Nut | Flavor | Use |
|---|---|---|
| Almonds | Mild, crunchy | Same amount |
| Pecans | Rich, buttery | Same amount |
| Walnuts | Earthy | Same amount |
| Cashews | Creamy | Same amount |
| Macadamia | Buttery | Reduce to ½ cup because they are richer |
Instructions
Step 1
Whisk together:
- Flour
- Baking powder
- Salt
Set aside.
Step 2
Beat butter and sugar until light and fluffy (3–4 minutes).
Mix in:
- Vanilla
- Almond extract
- Egg yolk
Step 3
Gradually add the dry ingredients and mix until a soft dough forms.
Step 4
Fold in:
- Chopped pistachios
- Dried cranberries
Mix just until evenly distributed.
Step 5
Divide dough into two portions.
Roll each into a log about:
- 2 inches (5 cm) in diameter
- 8–10 inches (20–25 cm) long
Wrap tightly in plastic wrap.
Step 6
Refrigerate for at least 2 hours or freeze for 45–60 minutes until firm.
Step 7
Preheat oven to 350°F (175°C).
Line baking trays with parchment paper.
Step 8
Slice dough into ¼-inch (6 mm) thick rounds.
Place cookies 2 inches apart.
Step 9
Bake for 12–15 minutes, until the edges are just beginning to turn golden.
Do not overbake.
Step 10
Cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Cookies
- Use room-temperature butter.
- Chill the dough well before slicing.
- Use a sharp knife for neat, round slices.
- Don’t overmix after adding the flour.
- For extra flavor, lightly toast the pistachios before adding them.
Storage
- Room temperature: Up to 1 week in an airtight container
- Refrigerator: 2 weeks
- Freezer (baked): 3 months
- Freezer (cookie dough logs): Up to 3 months
Variations
- Add 1 tsp orange zest.
- Dip half of each baked cookie in melted white or dark chocolate.
- Replace cranberries with dried cherries, raisins, or chopped apricots.
- Add ½ tsp cinnamon or cardamom for a warm spice flavor.
Frequently Asked Questions (Q&A)
Q: Can I make these without eggs?
A: Yes. Omit the egg yolk and add 1–2 tablespoons of milk until the dough comes together.
Q: Can I use salted butter?
A: Yes, but reduce or omit the added salt.
Q: Why did my cookies spread too much?
A: The dough likely wasn’t chilled enough, or the butter was too warm before baking.
Q: Can I freeze the dough?
A: Yes. Wrap the logs tightly and freeze for up to 3 months. Slice and bake directly from frozen, adding 1–2 extra minutes to the baking time.
Q: Can I use other dried fruit?
A: Yes. Dried cherries, blueberries, apricots, raisins, or chopped dates all work well.
Q: How do I keep the cookies tender?
A: Measure the flour accurately, avoid overmixing, and bake only until the edges are lightly golden.
