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
Chill the dough logs thoroughly for easier slicing and crisp cookies. Finely chop cranberries and pistachios for even distribution. Store in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg