Cranberry & Pistachio Refrigerator Cookies

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup dried cranberries, chopped
• 1 cup shelled pistachios, roughly chopped
• 1/2 teaspoon orange zest (optional)

Instructions

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
2. Add the egg and vanilla extract to the mixture, stirring until well combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the flour mixture to the wet ingredients, stirring until just combined.
4. Gently fold in the chopped cranberries, pistachios, and orange zest (if using) until evenly distributed.
5. Divide the dough into two equal portions. Roll each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap or parchment paper.
6. Place the wrapped dough logs in the refrigerator for at least 2 hours or overnight.
7. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Remove the dough from the refrigerator and unwrap. Slice the logs into 1/4-inch thick rounds and place them on the prepared baking sheet.
9. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition