Pistachio Cranberry Cookies
Description
These Pistachio Cranberry Cookies are the perfect balance of crunchy and tart, making them a must-have on any cookie loverโs list. The creamy, salted butter complements the sweetness of dried cranberries and the rich crunch of pistachios, while a touch of orange zest elevates the flavor to a delightful level. If you were stranded on a desert island and could only choose one cookie, these would be a top contender. Easy to make and a perfect treat to accompany your tea or coffee, these cookies offer an unforgettable experience with every bite.
Cuisine: Continental
Course: Snack
Diet: Eggetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 200 grams |
| All Spice Powder | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Butter (Salted), softened | 170 grams |
| Caster Sugar | 100 grams |
| Orange Zest (Rind), finely grated | 3/4 teaspoon |
| Pistachios, chopped | 60 grams |
| Cranberries, dried and sweetened (dusted in cinnamon) | 40 grams |
| Whole Eggs, lightly beaten | 1 |
| Decorative sugar (Cake/ Candy Sprinkles) | 100 grams |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
Instructions
1. Preparing the Dough
To start, sift the all-purpose flour, all spice powder, and salt together in a bowl. This will ensure the dry ingredients are well combined, giving the cookies a smooth texture.
In a large mixing bowl, beat the softened butter, caster sugar, and orange zest together using an electric mixer on medium-high speed for about 3 minutes. The goal is to achieve a pale, fluffy mixture.
Reduce the speed of the mixer to low and gradually add the sifted flour mixture in three batches. Mix until the dough just comes together in clumps. Then, fold in the chopped pistachios and dried cranberries.
2. Shaping the Dough
Once your dough is combined, gather it together and press it into a mass. Divide the dough into two equal pieces. Using a sheet of plastic wrap or wax paper, shape each piece of dough into a log, about 1 1/2 inches in diameter.
Next, square off the long sides of each log to create a bar shape. Wrap each log tightly in the plastic wrap and chill in the refrigerator for at least 2 hours, or until very firm.
3. Preparing for Baking
Once the dough has chilled, preheat your oven to 350ยฐF (175ยฐC). Position the oven racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.
Brush a thin layer of egg wash over all four long sides of the dough logs, but not on the ends. Spread the decorative sugar (or cake/candy sprinkles) on a separate sheet of parchment paper. Gently press the logs into the sugar, coating them well on all sides.
4. Cutting and Baking the Cookies
Cut each log crosswise into slices, about 1/4-inch thick. To maintain the square shape of the cookies, rotate the log after cutting each slice. If the dough becomes too soft to slice, freeze the bars briefly to firm up before cutting.
Place the sliced cookies about 1/2 inch apart on the lined baking sheets. Bake the cookies for 15 to 18 minutes, rotating the baking sheets halfway through to ensure even cooking. The cookies should have pale golden edges when done.
5. Cooling and Serving
Once baked, transfer the cookies from the parchment paper to wire racks using a slotted spatula to cool completely.
Serve these delightful Pistachio Cranberry Cookies with a hot cup of Masala Chai for a perfect tea-time treat.
Notes
- The dough can be chilled for up to 3 days or frozen for up to 1 month. To freeze, wrap the dough in plastic wrap and then foil. When ready to bake, thaw the dough in the refrigerator until it is firm enough to slice.
- Store these cookies in an airtight container at room temperature for up to 5 days.
These Pistachio Cranberry Cookies are a perfect combination of flavors and textures, ideal for any occasion. With their colorful appearance and sweet yet savory taste, theyโre bound to impress anyone who tries them!
