Ingredients
1 cup butter, softened
3/4 cup plus 1 tablespoon white sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon vanilla extract
1 egg
2 3/4 cups all-purpose flour
1/2 cup chopped toasted pistachios
1/3 cup chopped dried cranberries
Optional: Extra sugar for dusting the tops
Directions
Cream your butter and sugar.
Add the egg and vanilla and make sure everything is mixed completely.
Add in measured baking powder and salt. Mix well.
Slowly add your flour. After the flour is completely incorporated, add the cranberries and pistachios. Just mix until they are spread evenly through the dough.
Divide the dough in half, wrapping each half in plastic wrap in a log shape. The logs should be about 1.5 inches thick. Chill until firm, at least 20 minutes.
When ready to bake, Preheat your oven to 350* F. Remove the dough from the refrigerator and slice dough 1/4-inch thick. Dip each cut cookie into sugar (for a sparkly top). Place each cookie onto parchment prepared trays, leaving about 2 inches space between each.
Bake for 10-12 minutes or until the edges are lightly golden. Don't overbake them.
Wrap dough in plastic wrap to rest in the fridge.
I slice them right on the wrap.
Slice 1/4 inch slices and dip into sugar for a glittery look.
An easy find at Walmart at the holidays.
These store nicely for holiday gift giving.
Can you see the little bit of sparkle on the top?
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