Slice & Bake Cranberry-Pistachio Cookies

Step 1

Whisk together all-purpose flour, baking soda, and salt in a medium bowl until well combined. Stir in the dried cranberries and chopped pistachio. Set aside.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and the Redpath® Golden Yellow Sugar until smooth and creamy; 3 to 4 minutes.

Step 3

Beat in the eggs one at a time until fully incorporated. Add and beat in the vanilla and almond extract.

Step 4

Add half of the dry ingredients and mix on low until just combined. Mix the remaining dry ingredients until the dough forms a rough ball.

Step 5

Divide dough in half and form each portion into logs about 2 inches in diameter and about 12 inches long. Wrap tightly in parchment paper, twisting each end to seal. Place into the fridge to firm up; at least 4 hours and up to 5 days. (See Chef’s Tips)

Step 6

Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.

Step 7

Depending on how many cookies are needed, unwrap one or both dough logs. Using a sharp chef’s knife, cut into ¼-inch slices and place slices onto the prepared baking sheet, about 2 inches apart. If the slices feel soft, refrigerate for 10 minutes to firm up. Place slices into the preheated oven and bake until set with little to no browning; 8 to 10 minutes.

Step 8

Cool on the baking sheet for 5 minutes before carefully placing cookies onto a wire cooling rack to cool completely.

Step 9

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies in an airtight container lined with parchment paper for up to 2 months.

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