Cranberry Pistachio Slice-and-Bake Cookies

 

Nutritional Information

Per serving (approximate values):

• Calories: 180
• Protein: 2g
• Carbohydrates: 22g
• Fat: 10g
• Fiber: 1g
• Sodium: 80mg

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract (optional, but highly recommended)
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup dried cranberries, coarsely chopped if very large
• 3/4 cup shelled pistachios, chopped

Instructions

1. In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
2. Add the egg yolk, vanilla extract, and almond extract (if using) to the creamed butter mixture. Beat on medium speed until well combined and smooth, about 1 minute.
3. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no streaks of flour remain. The dough will be thick.
5. Gently fold in the chopped dried cranberries and chopped pistachios by hand using a spatula or wooden spoon until evenly distributed throughout the dough.
6. Divide the dough in half. On a piece of parchment paper or plastic wrap, shape each half into a log about 1.5 to 2 inches in diameter. Roll the logs tightly to ensure a uniform shape and to eliminate any air pockets.
7. Wrap each dough log tightly in parchment paper, then again in plastic wrap. Refrigerate the dough logs for at least 2 hours, or preferably up to 2-3 days. Chilling is crucial for the dough to firm up, making it easier to slice and preventing excessive spreading during baking. For longer storage, the logs can be frozen for up to 3 months.
8. When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
9. Remove one dough log from the refrigerator (or freezer, letting it sit at room temperature for 10-15 minutes if frozen to make slicing easier). Using a sharp, un-serrated knife, slice the dough into 1/4-inch thick rounds. Rotate the log as you slice to maintain a perfectly round shape.
10. Place the sliced cookies about 1 inch apart on the prepared baking sheets.
11. Bake for 10-14 minutes, or until the edges are lightly golden brown. The centers may still look slightly soft but will firm up as they cool.
12. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
13. Repeat with the remaining dough log until all cookies are baked.