Cranberry Pistachio Refrigerator Cookies | Recipes

Cranberry Pistachio Refrigerator Cookies

(5) Ratings:
Prep Time:
Baking Time:
Makes:About 96 cookies
Freezing:excellent

Make these tasty cookies in advance and keep a roll or two in your refrigerator. You’ll have a delicious snack available at a moment’s notice!

Ingredients

2 1/2 cups 625 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL baking powder
1/2 tsp 2 mL baking soda
1/4 tsp 1 mL salt
1 cup 250 mL butter, softened
1 cup 250 mL granulated sugar
2 eggs
1 1/2 tsp 7 mL vanilla extract
3/4 cup 175 mL chopped pistachio nuts
3/4 cup 175 mL dried cranberries

Directions

  1. Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper.
  2. Combine flour, baking powder, baking soda and salt.
  3. Cream butter, sugar, eggs and vanilla together thoroughly. Add dry ingredients gradually, mixing until smooth. Stir in nuts and cranberries.
  4. Shape dough into 2 rolls about 1 1/2 inches (4 cm) in diameter. Wrap in waxed paper or plastic wrap and chill overnight.
  5. Cut roll into 1/2 inch (5 mm) slices. Place on baking sheet.
  6. Cut roll into 1/2 inch (5 mm) slices. Place on baking sheet.

Tips

  • As a substitute for the cranberries and the pistachios, use any combination of your favourite dried fruit and nuts.

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