Guys. These cookies? Are red and green. Whatever insanely brilliant mind discovered that cranberries and pistachios not look lovely and Christmasey together but also taste good deserves some sort of award. If you're looking for a last little recipe to fill out a cookie gift box or to stock up the cookie jar during the holidays, look no further.
My favorite thing about these cookies are that they're not particularly sweet, which really allows the tart cranberries and the crunchy, nutty pistachios to shine. It's a wonderfully pretty, festive cookie and it's hard not to just keep gobbling them down every time you pass the cookie jar.
Cranberry-Pistachio Cookies (adapted from The Grand Central Baking Book)
2 1/3 cups all-purpose flour
1 tsp salt
2 sticks salted butter, room temperature
2/3 cup sugar
1 tsp vanilla
1 cup pistachios, lightly toasted
1 1/4 cups dried cranberries
1 egg
Measure the flour and salt in a bowl and whisk to combine. Using a stand mixer with the paddle attachment, beat the butter and sugar together on medium speed until very smooth and creamy, about 5 minutes. Add the vanilla, then reduce the mixer speed to low and beat in the egg. Add the dry ingredients and mix until they disappear into the dough. Fold in the pistachios and cranberries with a sturdy spatula. Make sure the pistachios and cranberries are well distributed; this will make it easier to form the cookies.
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Scoop the cookies onto the cookie sheet and flatten slightly with the heel of your hand. Bake for 16-20 minutes, rotating the pans halfway through the baking time. The cookies are ready when they begin to brown around the edges. Enjoy!
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