Cranberry & Pistachio Refrigerator Cookies
Ingredients
1 cup unsalted butter, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
½ cup dried cranberries, finely chopped
½ cup pistachios, finely chopped
1 teaspoon orange zest, optional
2 tablespoons coarse sugar, optional
Instructions
1. Make the dough:
In a large bowl, beat the softened butter and powdered sugar until smooth and creamy. Add vanilla and orange zest, if using, and mix until combined.
2. Add dry ingredients:
Gradually add the flour and salt, mixing just until a soft dough forms. Avoid overmixing, which can make the cookies tough.
3. Add cranberries and pistachios:
Fold in the chopped dried cranberries and pistachios until they are evenly distributed throughout the dough.
4. Shape the logs:
Divide the dough into two portions. Place each portion on parchment paper or plastic wrap and roll into a firm log about 2 inches in diameter. Wrap tightly and gently roll the logs to make them even.
5. Refrigerate:
Chill the dough for at least 2 hours, or preferably overnight, until completely firm. Refrigerator cookie dough can also be frozen for longer storage.
6. Slice:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Unwrap the chilled dough and slice into rounds about ¼–⅜ inch thick.
7. Bake:
Arrange the slices on the prepared baking sheet, leaving a little space between them. Bake for 10–12 minutes, or until the edges are lightly golden.
8. Cool:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.