Cranberry & Pistachio Refrigerator Cookies

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup dried cranberries, chopped
• 1 cup shelled pistachios, roughly chopped

Instructions

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy.
3. Beat in the eggs one at a time, then mix in the vanilla extract until combined.
4. Gradually add the flour mixture to the wet mixture, mixing on low speed until just combined.
5. Gently fold in the chopped cranberries and pistachios with a spatula until evenly distributed.
6. Divide the dough into two equal portions. Roll each portion into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours.
7. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Remove the dough from the refrigerator and slice each log into 1/4-inch thick rounds. Place them on the prepared baking sheet.
9. Bake 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 to a wire rack to cool completely.

Nutrition