Cranberry Pistachio Cookies
These Cranberry Pistachio cookies are perfect partner for your tea time. Crunchy pistachio, chewy cranberries and buttery crumb, everything complimenting each other so well. You can’t stop at just one. No matter how much I bake but stock of these cookies never last more than 3 days at my place. Ever since I have baked these cookies, I am in love with these sinfully delicious cookies. Last year when I made Christmas cake using different soaked nuts, is a recipe that I still get appreciation for. Eggless muffins are already a favourite muffins between those who follow strict vegetarian diet.
During my first experiment of these cookies, I used the basic butter dough as a base. I love to have cranberries in all forms so I decided to add few cranberries to the dough. While chopping cranberries, sudden idea to add some pistachios came to my mind.
Immediately I chopped handful of pistachios and mixed everything into the dough. Believe me, these red cranberries and green pistachios into that yellow buttery dough looked like gems into a gold ornament.
Quick Cranberry Pistachio Cookies
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.
You can then enjoy fresh baked cranberry cookies whenever you want or in a hurry. I generally keep the stock of cookie’s dough in my freezer to treat my guests with baked cranberry pistachio cookies. This idea helps a lot in case of some unexpected guests. No matter whatever the reason is but having cookies dough ready in your freezer is always a good idea.
How to freeze cookies dough
When it comes to freezing the dough, then most of the butter base cookie dough fall into this category. Now it comes to how to freeze the dough for future use. There are few easy steps that you need to follow:
- Make the dough with same measurements as suggested in the recipe.
- Divide the dough into lemon size balls.
- Line a baking tray with parchment paper and place all these dough balls in the baking tray. Remember to leave some space between each dough ball.
- Cover these dough balls with a cling wrap and place this tray into freezer.
- Keep the dough balls in freezer for about 5-6 hours. The dough balls will freeze by this time.
- Transfer these dough balls into a zip lock bag and store these into freezer again. Do not forget to put a label with name of dough and date.
- Whenever you want to bake, take these dough balls out. No need to thaw the dough. You can bake these cookies directly by adding 3-4 minutes extra to the suggested baking time.
I am sure this trick will make your life little easier when it comes to freshly baked cookies. I would love to hear your feedback on this recipe. Do not forget to share the recipes with your friends and loved ones. The comment section below awaits your valuable suggestions.
Over to Recipe
|All Purpose flour (Maida)||110 gm|
|Refined Sugar||40 gm|
|Unsalted Butter||100 gm|
|Vanilla Essence||1 tsp|
|Chopped Cranberries||¼ cup|
|Chopped Unsalted Pistachio||¼ cup|
In a bowl, take 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.