PISTACHIO CRANBERRY COOKIES
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 1/4 cup sugar
- 1/2 cup pistachios shelled, coarsely chopped
- 1/3 cup dried cranberries coarsely chopped
- 1 eggs lightly beaten
- coarse decorative sugar
Instructions
- In a bowl, combine the flour, cinnamon, and salt. Set aside.
- In another bowl, add the butter, sugar, and orange zest. With an electric mixer, combine the butter mixture until lightly and fluffy.
- Add the flour mixture in batches, incorporating into the butter mixture after each addition. Mix until the dough comes together. Stir in the pistachios and cranberries. Gather the dough together and divide into 2 equal pieces.
- Form each piece into a log about 1-1/2 inches in width. Square off the long sides to form a long bar. Wrap in plastic wrap and refrigerate until firm, at least 2 hours.
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Brush beaten egg over all 4 long side of the dough bar. Pour some of the decorative sugar onto a piece of parchment or wax paper. Press each side of the dough into the sugar to coat well. Transfer the coated dough bars to a cutting board. Cut each bar into 1/4-inch slices.
- Arrange the cookies on the prepared baking sheets. Bake 15 to 18 minutes, until the edges of the cookies are pale gold. Transfer the cookies to a wire rack to cool.
Notes
Pistachio Cranberry Cookies have a rich buttery flavor combined with the added sweetness of dried cranberries and crunch of pistachios. The edges of the cookies are coated with a coarse decorative sugar to give them an added festive appearance.
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