Rating: 3.5 stars
90 Ratings
  • 5 star values: 27
  • 4 star values: 20
  • 3 star values: 19
  • 2 star values: 20
  • 1 star values: 4
Sara Quessenberry


Credit: Manfred Koh

Recipe Summary test

15 mins
1 hr 30 mins
Makes 40 cookies


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350º F. In a medium bowl, combine the flour, baking powder, and salt.

  • With an electric mixer, beat the butter and sugar until just smooth. One at a time, beat in the eggs. Mix in the almond extract. Add the flour mixture and mix 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 300º 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.

Nutrition Facts

78 calories; fat 3g; saturated fat 2g; cholesterol 17mg; sodium 49mg; protein 1g; protein 11g.