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Cranberry Pistachio Cookies recipe

Cranberry Pistachio Cookies

Total Time 1 hour 30 minutes
Servings 16 people

Ingredients
  

  • 175g unsalted butter (softened)
  • 100g golden caster sugar
  • 100g white chocolate chips
  • 100g dried cranberries
  • 50g pistachios (chopped)
  • 225g plain flour

Instructions
 

  • Line two baking sheets with baking parchment.
  • In a large mixing bowl, cream together the butter and sugar until light and pale.
  • Stir in the chocolate chips, dried cranberries, and pistachios.
  • Gradually stir in the flour and baking powder and mix to form a dough.
  • Divide the cookie dough, in half. They split each half into 10. Giving you 20 pieces in total. Roll each piece to form a ball then put the balls on to the baking trays, leaving space between each.
  • Gently flatten each bowl until around 1cm thick and smooth out any cracked edges.
  • Place the baking sheets in the fridge for at least one hour.
  • Preheat oven to 160C/320F.
  • Bake the chilled cookies for about 15 - 20 minutes. They will be pale gold and firm to touch.
    Remove from the oven and leave for 10 minutes to cool before transferring to a wire rack to completely cool.