Rating: 3.5 stars
83 Ratings
  • 5 star values: 24
  • 4 star values: 26
  • 3 star values: 19
  • 2 star values: 13
  • 1 star values: 1
  • 83 Ratings

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Credit: Ka Yeung/Tinkerbox Studio Inc.

Recipe Summary

hands-on:
15 mins
total:
1 hr 30 mins
Yield:
Makes 40 cookies
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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.

  • 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.

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

Nutrition Facts

86 calories; fat 3g; saturated fat 2g; cholesterol 15mg; sodium 53mg; protein 1.5g; carbohydrates 13g; sugars 6g; fiber 0.5g; iron 0.5mg; calcium 19mg.
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