Cranberry Pistachio Slice-and-Bake Cookies

 Cranberry Pistachio Slice-and-Bake Cookies

 Ingredients

• 1 cup (225g) unsalted butter, softened
• 3/4 cup (150g) sugar
• 1 tsp vanilla extract
• 2 1/4 cups (280g) all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup dried cranberries
• 3/4 cup pistachios (unsalted, shelled, chopped)

 Instructions

1. Cream butter & sugar
   In a bowl, mix the butter and sugar until light and fluffy.
2. Add vanilla
   Stir in the vanilla extract.
3. Mix dry ingredients
   In another bowl, combine flour, baking soda, and salt.
   Gradually add to the butter mixture and mix until dough forms.
4. Add mix-ins
   Fold in cranberries and pistachios.
5. Shape the dough
   Divide dough into 2 logs (about 4–5 cm thick).
   Wrap in plastic wrap and refrigerate for at least 1–2 hours (or until firm).
6. Slice & bake
   • Preheat oven to 180°C (350°F)
   • Slice logs into 1 cm rounds
   • Place on a lined baking tray
7. Bake
   Bake for 10–15 minutes until edges are lightly golden.
8. Cool
   Let cookies cool on the tray before serving (they firm up as they cool).

Tips

• Don’t overmix the dough (keeps cookies soft)
• Chill well → helps cookies keep their shape
• You can freeze the dough and bake anytime

 Result

Buttery, slightly crisp cookies with:

• sweet-tart cranberries
• crunchy pistachios
• perfect “slice & bake” texture