This cookie recipe is one that can be used all season long, however it is a must for holiday parties and entertaining! This recipe was also recently published in Paper City Chef Recipe Series. The best part is that these cookies are slice and bake! No need to get out your fancy cookie cutters or spend extra time scooping and rolling the dough out. After you make the dough, you simply roll the dough into a log and place in the refrigerator to chill, then slice off as many cookies as you please.
I love the contrast of taste and texture from the crushed pistachios paired with the tart cranberries, and orange zest... it adds such a nice extra punch. The key to this recipe is chilling your dough before baking to encourage clean and crisp edges! I make double of this recipe and keep an extra cookie dough log in the freezer to pull out when I am in a pinch!
Photography: Victoria Christensen
Photography: Victoria Christensen
Photography: Victoria Christensen
Yield: About 2 dozen cookies
Ingredients:
· 3 Cups All Purpose Flour
· 1 Cup Unsalted Butter, Softened
· 1 ½ Cups Granulated Sugar
· ¼ Cup Light Brown Sugar, Packed
· ½ Teaspoon Baking Powder
· 1 Teaspoon Kosher Salt
· 1 Tablespoon Orange Zest
· 2 Eggs
· 1 Cup Dried Cranberries
· 1 Cup Pistachios (shelled)
· 1 Teaspoon Almond Extract
· 1 Cup Turbinado Sugar or Sanding Sugar, For Rolling
Directions:
1. In a food processor, place the cranberries ad pistachios. Pulse until roughly chopped. Set aside.
2. In a separate bowl, whisk together the flour, baking soda and salt. Set aside
3. In the bowl of an electric mixer, cream the butters and sugars until mixture is light and fluffy. Add the eggs one at a time, scraping the sides of the bowls between each addition. Add the almond extract.
4. Add in the flour mixture, one cup at a time. Next, add the cranberries, pistachios and orange zest. Mix until well combined.
5. Divide dough in half. Shape into two smooth logs. Roll each of the logs in turbinado or sanding sugar, if desired.
6. Wrap each of the logs in wax paper and tape ends closed or tie with string. Refrigerate for at least 12 hours.
7. Preheat oven to 375 degrees. After dough has been chilled, take out and slice into ¼” slices. Bake on a cookie sheet lined with wax paper. Bake for 8-10 minutes.
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