Cranberry Pistachio Cookies
Servings: 36
Calories: 116kcal
With classic Christmas colors of red & green, these Cranberry Pistachio Cookies are great for the holidays! Add them to your cookie trays!
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Equipment
Ingredients
- 1 cup unsalted butter , softened
- ⅔ cup sugar
- 1 large egg , room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 cups flour
- ½ teaspoon Kosher salt
- ½ cup dried cranberries , roughly chopped
- ½ cup shelled pistachios , roughly chopped
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 1 tablespoon fleur de sel or other coarse salt
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Sift together flour and salt. Set aside.
- In a the bowl of a stand mixer fitted with the paddle attachment or a large bowl with an electric hand mixer, beat the butter until fluffy and light.
- Add sugar, creaming well. Beat in the egg, vanilla and almond extracts until well combined.
- Gradually add the flour mixture until just combined. Do not over mix.
- Fold in chopped cranberries and pistachios, mix until evenly distributed.
- Roll into 1-inch balls or use a 2 tablespoon cookie scoop and place on prepared baking sheet 2 inches apart.
- Bake for 8-10 or until edges are set and slightly golden brown, centers might still look shiny.
- Cool on baking sheet for 3-4 minutes before transferring to a wire rack to finish cooling.
- When cooled, whisk together powdered sugar and milk until a paste forms. Place into an airtight plastic bag and snip the corner.
- Drizzle cookies with icing.
- While icing is tacky, sprinkle very lightly with fleur de sel or other coarse salt.
- Let set for 5-10 minutes to set.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition
Calories: 116kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 36mg | Potassium: 28mg | Fiber: 1g | Sugar: 7g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
