🍪 Pistachio & Cranberry Butter Cookies (Slice & Bake Recipe)
These pistachio and cranberry butter cookies are rich, buttery, and slightly crunchy with bursts of sweet-tart cranberries and nutty pistachios. Perfect for holidays, tea time, or gifting, this slice-and-bake recipe is simple and elegant!
📝 Ingredients
200 g unsalted butter (softened)
100 g powdered sugar (½ cup)
1 teaspoon vanilla extract
250 g all-purpose flour (2 cups)
Pinch of salt
½ cup dried cranberries (chopped)
½ cup pistachios (chopped)
👩🍳 Instructions
Step 1: Prepare the Dough
In a large bowl, cream the butter and powdered sugar until smooth and fluffy. Add vanilla extract and mix well.
Step 2: Add Dry Ingredients
Gradually add flour and salt. Mix until a soft dough forms.
Step 3: Add Mix-ins
Fold in chopped cranberries and pistachios until evenly distributed.
Step 4: Shape the Dough
Divide the dough into 2 portions and roll each into a log shape (like in the image). Wrap in plastic wrap and refrigerate for at least 1–2 hours until firm.
Step 5: Slice & Bake
Preheat oven to 180°C (350°F). Slice the dough into round cookies (about 1 cm thick) and place on a lined baking tray.
Bake for 12–15 minutes or until edges are lightly golden.
