Yields:
20 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
8 Mins
Total Time:
38 Mins
These festive, decadent, buttery cookies are made with cranberries and pistachios. I like using fresh cranberries. Just pulse them in a food processor before adding them into the dough. The dough can be made ahead of time and refrigerated.
Ingredients
Instructions
- Roughly chop pistachios and cranberries in a food processor and keep aside.
- Cream sugar and butter in a stand mixer. Add in eggs, one at a time and mix well. Add in a few drops of orange bitters. Now add in flour and finally chopped pistachios and cranberries. Mix well and keep this dough refrigerated for about an hour.
- Divide dough roughly in two and place each half into large wax paper sheets. Gently roll them into smooth logs and wrap then secure in the wax paper. Place both logs in the refrigerator for a few hours or overnight.
- Before baking preheat oven to 375 degrees F. Gently roll logs to check for flat spots. Slice log into 1/4 inch thick slices and place it on parchment lined baking sheets. Place cookies at least 1 inch apart. Bake for about 8 minutes. Then rest them on a wire to cool and store in airtight containers. Cookies will stay fresh for about a week.