Hands-On Time
15 Mins
Total Time
1 Hour 30 Mins
Yield
Makes 40 cookies
Ka Yeung/Tinkerbox Studio Inc.

How to Make It

Step 1

Heat oven to 350° F. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

Step 2

Using an electric mixer, beat the butter and sugar until smooth. One at a time, beat in the eggs. Mix in the almond extract.

Step 3

With the mixer on low, gradually add the flour mixture, mixing until just incorporated. Mix in the cranberries and pistachios.

Step 4

Divide the dough in half and shape into two 10-by-2-inch logs. Place on a parchment-lined baking sheet. Bake until just golden around the edges and firm to the touch, 22 to 25 minutes. Let cool for 30 minutes.

Step 5

Reduce oven to 300° F. Using a serrated knife, cut the logs into ½-inch-thick slices. Arrange in a single layer on the baking sheet. Bake until dry and crisp, 15 to 18 minutes per side.

Step 6

Keep at room temperature in an airtight container for up to 3 weeks.

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