Cranberry pistachio cookies recipe– these cookies are filled with texture in every bite! Crispy pistachios along with chewy dried cranberries make these cookies flavorful and special. Also these cookies are so easy to make, you can make the dough and freeze it for a while. Just slice and pop it in the oven when you need a warm little treat! Here is how to make easy egg less cranberry pistachio cookies with step wise instructions.
I like to bake such ice box cookies often. I prepare the dough when I have some time and freeze it. All I need to do when I want some fresh cookies is to slice a log of cookie dough and pop in the oven 🙂 This cranberry pistachio cookie recipe is my latest try and our current favorite.
These cookies are similar to our fruit and nut cookies, pistachio cookies recipes. I have altered few ingredients and added dried nuts and berries here. The cookies are light and crispy with excellent texture.
Ingredients For Cranberry Pistachio Cookies Recipe:
- Whole wheat flour: I have used stone ground organic wheat flour in this recipe so the cookies are slightly on darker shade.
- Unsalted butter: Butter is what makes these cookies crispy and light. It is important to cream the butter and sugar until light and fluffy for crispy cookies
- Corn flour: Along with butter you can also use corn flour in this cookie recipe. Addition of corn flour makes the cookies crispy and melt in mouth.
- Dried cranberries and pistachios.
Serve cranberry pistachio cookies with milk for toddlers and kids Also these cookies are not overly sweet and that makes them a perfect one to dunk in tea. We prefer these cookies slightly warm with some black tea or maslaa chai.
You can store these cookies for a week in airtight container. The recipe can be doubled.
Some Tips For Making Perfect Cranberry Pistachio Cookies:
- These cookies are somewhat dense and dark due to wheat flour. If you want lighter cookies you can use plain flour.
- For a more sharp flavor and taste you can use salted pistachios.
- Use unsalted butter for best results. Also make sure cream the butter with sugar very well.
More Cookies Recipes:
Here are some delicious eggless cookies that you might like to try!
double chocolate cookies, butter cookies, snowball cookies, red velvet cookies recipes.
Also check out our egg less cakes recipes collection:
How To Make Cranberry Pistachio Cookies Recipe Step By Step
1. Beat the softened butter very well until creamy. Add sugar,vanilla pith and roasted saffron. Mix well and beat in same direction until light and creamy (takes 3-5 minutes manually)
2. Add the measured flour and mix well. Add the measured pistachios and cranberries. Mix well.
3. Add just little milk (not more than 3 tablespoons) to make a dough. The dough will not very soft,just bring it together to shape.
4. Now shape the dough into a log,circle,or square as desired. Wrap the log and refrigerate for 3 hours (I froze it for 30 minutes)
5. Preheat oven at 170C for 15 minutes.
6. While the oven is preheating,prepare a baking sheet by lining it with butter paper. Remove the frozen log and slice into cookies.
7. Arrange the cookies in the baking sheet and bake for 12-15 minutes. Store pistachio cranberry shortbread airtight and serve as needed.
Cranberry Pistachio Cookies Recipe
Cranberry Pistachio Cookies Recipe
1 CUP = 250 ml
Ingredients
- 1 1/4 cup whole wheat flour
- 100 grams 1/2 cup softened butter
- 3 tablespoons milk
- 1/4 cup pistachios roasted and chopped
- 1/4 cup dried cranberries chopped
- 1/8 teaspoon saffron
- 1 vanilla bean pith OR vanilla extract
Instructions
- Beat the softened butter very well until creamy. Add sugar,vanilla pith and roasted saffron. Mix well and beat in same direction until light and creamy (takes 3-5 minutes manually)
- Add the measured flour and mix well. Add the measured pistachios and cranberries. Mix well.
- Add just little milk (not more than 3 tablespoons) to make a dough. The dough will not very soft,just bring it together to shape.
- Now shape the dough into a log,circle,or square as desired. Wrap the log and refrigerate for 3 hours (I froze it for 30 minutes)
- Preheat oven at 170C for 15 minutes.
- While the oven is preheating,prepare a baking sheet by lining it with butter paper. Remove the frozen log and slice into cookies.
- Arrange the cookies in the baking sheet and bake for 12-15 minutes. Store pistachio cranberry shortbread airtight and serve as needed.
Notes
2. You can use almonds in place of pistachios
3. Roasting the nut adds a sharp flavor to the cookies
4. Saffron is optional
Manasi says
Cranberry and pistachios seem to a terrific combo. Wonderful recipe.