Ingredients
Here’s what you’ll need:
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- ½ teaspoon salt
- ¾ cup dried cranberries (roughly chopped if large)
- ¾ cup shelled pistachios (lightly chopped)
Optional:
- Zest of 1 orange (adds a bright citrus note)
Instructions
1. Make the Dough
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract.
Gradually add the flour and salt, mixing until a soft dough forms. Fold in the cranberries and pistachios (and orange zest if using).
2. Shape and Chill
Divide the dough in half and shape each portion into a log about 2 inches (5 cm) in diameter.
Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. You can also freeze the logs for longer storage.
3. Slice and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheet, spacing slightly apart.
Bake for 12–15 minutes, or until the edges are lightly golden.
4. Cool and Serve
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Once cooled, they’re ready to enjoy!
Tips for Success
- Chill thoroughly: This ensures clean slices and helps the cookies keep their shape.
- Use quality butter: Since butter is the base, better butter means better flavor.
- Don’t overbake: These cookies should stay pale with just a hint of golden edges.
- Uniform slicing: For even baking, try to keep slices the same thickness.
Variations to Try
- Chocolate drizzle: Add a light drizzle of melted dark or white chocolate for extra indulgence.
- Lemon twist: Swap orange zest for lemon zest for a sharper citrus note.
- Nut swap: Try almonds or walnuts if pistachios aren’t available.
- Holiday sparkle: Roll the dough log in coarse sugar before slicing for a sparkling edge.
Make-Ahead & Storage
One of the best features of slice-and-bake cookies is their flexibility:
- Refrigerator: Dough logs can be stored for up to 3 days.
- Freezer: Freeze for up to 2 months; slice straight from frozen (just add 1–2 minutes to baking time).
- Baked cookies: Store in an airtight container for up to 5 days.
Perfect for Any Occasion
These cookies are as versatile as they are beautiful. Serve them with tea or coffee, include them in gift boxes, or bring them to gatherings—they always impress. Their elegant appearance makes them look like bakery-quality treats, but only you’ll know how easy they were to make.