Servings: 24 cookies
Calories: 120kcal
Equipment
- oven
- mixing bowl
- baking sheet
- parchment paper
- plastic wrap
- Wire rack
Ingredients
For the Dough
- 1 cup Unsalted butter at room temperature
- 3/4 cup Granulated sugar
- 2 cups All-purpose flour
- 1/4 cup Cornstarch
- 1 teaspoon Vanilla extract
- 1 pinch Salt
For the Add-ins
- 1 cup Dried cranberries
- 1/2 cup Chopped pistachios
Instructions
Making Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together in a medium bowl the all-purpose flour, cornstarch, and a pinch of salt.
- Beat unsalted butter and granulated sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract until fully incorporated.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Fold in the dried cranberries and chopped pistachios gently until evenly distributed.
- Shape the dough into a log, about 2 inches in diameter, on a lightly floured surface. Wrap in plastic wrap and chill for at least 1 hour.
- Slice the chilled dough into ¼-inch thick rounds and place them 1 inch apart on the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
To achieve the best texture, make sure your butter is at room temperature before mixing and avoid overmixing the dough after adding the flour mixture.
Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 40mg | Sugar: 5g | Vitamin A: 300IU | Calcium: 10mg | Iron: 0.5mg
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