The vibrant green of the pistachios paired with the ruby red of the cranberries make these cookies a festive addition to any occasion. The nutty pistachios and tart cranberries provide a delicious contrast that will tantalise your taste buds.
Ingredients:
- 175g butter, softened
- 85g golden caster sugar
- ½ tsp vanilla extract
- 225g plain flour
- 75g pistachios, roughly chopped
- 75g dried cranberries
Method:
Preheat the oven to 180°C (350°F) or 160°C (320°F) for fan ovens. Line a baking tray with baking paper.
In a mixing bowl, cream the softened butter and golden icing sugar until light and fluffy.
Whisk in the vanilla extract.
Gradually add the plain flour until the mixture is well blended and forms a dough.
Fold in the chopped pistachios and dried cranberries until evenly distributed throughout the dough.
Roll the dough into small balls and place on the prepared baking tray, flattening each ball slightly with the back of a spoon or your hand.
Bake for 12-15 minutes or until the edges are just starting to turn golden.
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
