Cranberry Pistachio Slice-and-Bake Cookies

Equipment

• Stand mixer or hand mixer with a large bowl
• Whisk
• Measuring cups and spoons
• Spatula
• Plastic wrap or parchment paper
• Sharp knife
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack

Ingredients

• For the Cookies: 2 ¼ cups (280g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup (2 sticks / 227g) unsalted butter, softened to room temperature
• ¾ cup (150g) granulated sugar
• 1 large egg, at room temperature
• 1 ½ teaspoons pure vanilla extract
• ¾ cup (90g) dried cranberries, roughly chopped
• ¾ cup (90g) shelled pistachios, roughly chopped

• 2-3 tablespoons sanding sugar (or granulated sugar)

Instructions

Part 1: Make the Dough (Prep Time: 20 minutes)

1. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
2. Cream Butter and Sugar: In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
3. Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined, about 1 minute. The mixture should be smooth.
4. Combine: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until a soft dough forms and no streaks of flour remain. Be careful not to overmix.
5. Add Mix-ins: Remove the bowl from the mixer. Using a spatula, gently fold in the chopped dried cranberries and pistachios until they are evenly distributed throughout the dough.

Part 2: Shape and Chill (Chill Time: 2 hours minimum)

1. Divide the Dough: Turn the dough out onto a clean work surface. Divide it into two equal halves.
2. Form the Logs: Shape each half into a log that is about 1.5 to 2 inches (4-5 cm) in diameter and 9-10 inches (23-25 cm) long. You can roll it on the counter to smooth it out, or use a piece of parchment paper to help shape it.
3. Wrap and Chill: Tightly wrap each log in plastic wrap or parchment paper. For the best flavor and texture, refrigerate for at least 2 hours, or overnight. The dough needs to be firm to slice cleanly. (At this stage, the dough logs can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking).

Part 3: Bake and Cool (Cook Time: 12-14 minutes per batch)

1. Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
2. Prepare for Slicing: If using, pour the sanding sugar onto a shallow plate. Remove one dough log from the refrigerator and unwrap it. Roll the log in the sugar to coat the outside, if desired, for a sparkly finish.
3. Slice the Cookies: Using a sharp knife, slice the log into ¼-inch (6mm) thick rounds. If the dough crumbles a bit, just gently press it back together. Rotate the log a quarter turn after each slice to help it keep its round shape.
4. Arrange on Baking Sheet: Place the slices about 1 inch apart on the prepared baking sheets.
5. Bake: Bake for 12-14 minutes, or until the edges are just beginning to turn a light golden brown. The centers will still look soft. The baking time will depend on the thickness of your slices and your oven.
6. Cool: Let the cookies cool on the baking sheet for 5 minutes. This allows them to set up. Then, transfer them to a wire cooling rack to cool completely.

Nutrition

Calories: ~110 · Protein: 1.5g · Fat: 6g · Carbohydrates: 13g Dietary · Saturated Fat: 3.5g · Fiber: 0.5g · Sugar: 7g · Sodium: 25mg