Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp kosher salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
Instructions
- Add softened butter and sugar to a large bowl and cream together using a hand mixer on medium speed until fluffy and creamy, about 1-2 minutes. Add in the vanilla and orange zest and beat until combined.
- Add in the all-purpose flour and salt and beat until fully incorporated. Stir in the cranberries and pistachios. Form the dough into two 6-inch logs and wrap tightly with plastic wrap. Refrigerate for at least 1 hour or up to overnight.
- Preheat oven to 350°F and line 2 baking sheets with parchment paper. Cut the cookie dough into 1/2-inch slices and place on the prepared baking sheets 2 inches apart. Bake for 10-12 minutes (rotating pans halfway through) or until edges are lightly golden.
Notes
For best texture, chill dough logs thoroughly before slicing. Use a sharp knife for clean cuts. Cookies will firm up as they cool; avoid overbaking to keep them tender.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 7g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg