Pistachio & Cranberry Cookies

These crunchy, fruit & nut biscuits are sure to be a family favourite - make ahead and freeze, or wrap up for the perfect homemade gift

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Makes 22

Nutrition per serving

• Kcalories

  140

• Protein

  2g

• Carbs

  15g

• Fat

  9g

• Saturates

  4g

• Fibre

  0g

• Sugar

  7g

• Salt

  0.1g

Ingredients

• 175g butter, softened
• 85g golden caster sugar
• ½ tsp vanilla extract
• 225g plain flour
• 75g pistachios
• 75g dried cranberries

Directions

1. Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries-you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.
2. Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.

Categories: All Christmas, Cakes & Baking, More Recipes