Ingredients
Scale
- 3 sticks (1 ½ cups) butter, softened to room temperature (preferably salted)
- 1 cup confectioners' sugar (plus additional for dusting)
- 1 teaspoon pure vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup chopped pistachios (preferably unsalted)
- 1 cup dried cranberries
Instructions
- Preheat oven to 350°F (175°C).
- Cream together the softened butter and 1 cup confectioners' sugar until smooth.
- Add the vanilla extract and mix well.
- Add the salt, chopped pistachios, dried cranberries, and all-purpose flour.
- Mix until the dough is thoroughly combined.
- Roll the cookie dough into 1-inch balls and place on parchment-lined baking sheets.
- Bake for 20-25 minutes or until the bottoms are lightly golden brown.
- Remove cookies from oven and transfer to a cooling rack to cool completely.
- Once cooled, dust the cookies liberally with confectioners' sugar before serving.
Notes
1. Use unsalted pistachios if you prefer more control over saltiness.
2. Be sure cookies are fully cooled before dusting with sugar to ensure it sticks properly.
3. Store cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Method: Dessert/Cookie
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 7g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg