Ingredients
- 3-1/2 ounces 100 grams unsalted raw pistachios, toasted
- 3 ounces 85 grams dried cranberries
- 4 ounces 112 grams granulated sugar
- 8 ounces 227 grams unsalted butter, at room temperature
- 3/4 teaspoon kosher salt
- 12 ounces 340 grams all-purpose flour, sifted
Instructions
- Preheat the oven: Set the oven to 350°F (175°C).
- Toast the pistachios: Spread pistachios on a baking sheet and toast for about 10 minutes until slightly browned. Remove, let cool, and chop them.
- Chop the cranberries: Place the cranberries in a food processor and pulse 10-15 times until finely chopped. Alternatively, chop them by hand. Using a processor ensures even distribution in the dough.
- Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, mix butter, sugar, and salt on medium speed for about 2 minutes until smooth. Stop the mixer, scrape down the bowl, and add all the flour at once.
- Combine the dough: Mix on low speed until the flour is just incorporated. The dough will appear crumbly. Increase speed to medium and continue mixing until the dough comes together. Add the chopped pistachios and cranberries, and mix on low speed until evenly distributed.
- Prepare the dough: Turn the dough onto a lightly floured surface or a large sheet of parchment paper/Silpat. Shape it into a rectangle and lightly flour the top. Avoid over-flouring; just enough to prevent sticking.
- Roll and cut cookies: Roll the dough to a 1/2-inch thickness. Use a 2-inch round cookie cutter to cut out cookies, placing them on a parchment-lined baking sheet about 1 inch apart. Prick each cookie in the center with a fork to help them bake evenly.
- Chill the dough: Refrigerate the cookies for at least 20 minutes to help them retain their shape during baking.
- Bake the cookies: Reduce the oven temperature to 300°F (150°C) and bake for 25-30 minutes. The cookies should remain pale golden; the bottoms may turn slightly brown.
- Note: If using a darker baking sheet, the bottoms may brown more. A shiny sheet is recommended for best results.
- Cool and store: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Store in an airtight container for up to 1 week.
