Ingredients for Cranberry Pistachio Refrigerator Cookies
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- White Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Pistachio Nut
- 1 cup dried cranberries
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How to Make Cranberry Pistachio Refrigerator Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in 2 large eggs and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup dried cranberries and 1/2 cup shelled pistachios.
- Divide the dough in half. Shape each half into a 1 1/2-inch diameter roll. Alternatively, press dough into a plastic wrap-lined container for square cookies.
- Wrap each roll tightly in plastic wrap and chill in the refrigerator for at least 8 hours, or preferably overnight. (For longer storage: refrigerate for up to 3 months or freeze for up to 6 months).
- Once chilled, unwrap the dough rolls and cut into 1/2-inch thick slices.
- Place the cookie slices onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 8-12 minutes, or until the edges are lightly golden brown. Baking time may vary slightly depending on your oven.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
106g
Fat
78g
Carbs
19g
