Cranberry Pistachio Slice and Bake Cookies
Cranberry Pistachio Slice and Bake Cookies...aka the perfect cookie for the holiday's! This delicious red and green cookie is perfect sweet, with just the right amount of tartness from the cranberries, and nutty pistachios. Every bite just melts in your mouth! SO. GOOD.
Servings: 35
Calories: 98kcal
Ingredients
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- ⅔ teaspoon salt
- 1 cup granulated sugar
- ⅔ cup unsalted butter room temperature
- 1 large egg room temperature
- ¾ teaspoon vanilla
- ¾ cup unsalted shelled pistachios chopped
- ¾ cup dried cranberries
Instructions
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- With an electric mixer, beat butter and sugar until well combined, 1-2 minutes.
- Mix in egg and vanilla.
- Stir in flour mixture.
- Stir in cranberries and pistachios.
- Form dough into a log.
- Wrap in parchment paper.
- Cover in plastic wrap.
- Refrigerate until firm, at least 2 hours.
- Heat oven to 350 degrees F.
- Line 3 sheet pans with parchment paper. Set aside.
- Remove dough from refrigerator.
- Use a serrated knife to slice into 1/4" slices.
- Place cookies on prepared pans.
- Bake for 8-10 minutes, until just starting to color.
- Remove from oven and allow to cool on pans.
Notes
- Don’t skip refrigerating the dough! It needs to be cold so it will cut.
- Make sure you take the cookies out of the oven just as they start to turn color. They don’t need to be browned!
- Don’t over-mix the cookie dough.
- These cookies taste better after they’ve cooled.
- Double check the pistachios. You need to use plain pistachios with the shells removed. No flavorings or salt added.
Nutrition
Serving: 1cookie | Calories: 98kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 63mg | Potassium: 37mg | Fiber: 1g | Sugar: 8g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg