Name: Cranberry Pistachio Cookies recipe by Sonia Gupta at BetterButter
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 10
Ingredients: All Purpose flour (Maida) 110 gm; Cornstarch 25 gm; Refined Sugar 40 gm; Unsalted Butter 100 gm; Vanilla essence 1 tsp; Chopped Cranberries 1/4 cup; Chopped Unsalted Pistachio 1/4 cup; Salt 1/4 tsp

ABOUT Cranberry Pistachio Cookies RECIPE

Every time I bake these cookies, I get mesmerized. I am still trying to figure out whether it is their color or their taste or their aroma that pulls me towards them. You will be surprised to know that you can freeze this cookie dough for up to 6 months.

Ingredients Serving: 10

All Purpose flour (Maida) 110 gm
Cornstarch 25 gm
Refined Sugar 40 gm
Unsalted Butter 100 gm
Vanilla essence 1 tsp
Chopped Cranberries 1/4 cup
Chopped Unsalted Pistachio 1/4 cup
Salt 1/4 tsp

Instructions

In a bowl, take softened butter, sugar and vanilla essence.
Cream/ whisk these to get soft and creamy texture.
In a separate bowl, mix flour, salt and corn-starch.
Now add dry ingredients into wet ingredients and gently fold to bring them together.
Do not over knead the dough. Mix chopped cranberries and chopped pistachios into the dough.
Now make small lemon size portions of the dough and place them on a greased baking tray by leaving some space in between.
Bake these cookies in a preheated oven at 160 degree Celsius for 15-18 minutes.
Once the corners of cookies turn golden, take these out of oven and place on a wired rack for some time.
Delicious Cranberry Pistachio cookies are ready to serve.

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