Festive slice-and-bake butter rounds studded with green pistachios and red dried cranberries, an original home variation.
Pistachio Cranberry Butter Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 156 minutes: 30 hands-on, 60 chilling or resting, 36 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Mixing bowl and hand mixer or wooden spoon
- Cutting board and sharp knife for inclusions and slicing
- Ruler and food wrap
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
Festive slice-and-bake butter rounds studded with green pistachios and red dried cranberries, an original home variation.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Make the butter dough
- 1Make the butter doughBeat butter and powdered sugar only until smooth. Mix in yolk, milk, vanilla and salt. Fold in flour, then chopped pistachios and cranberries; press gently into a cohesive dough.
Shape two logs
- 2Shape two logsDivide evenly into two portions. Form each into a 7 1/2-inch-long log about 1 1/2 inches in diameter, wrap firmly and refrigerate for 60 minutes. Finely chopped inclusions help the cold dough slice without tearing.
Slice and bake
- 3Slice and bakeHeat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Cut each log into 15 half-inch slices, making 30 cookies. Put 15 per parchment-lined 13 × 18-inch sheet, leaving 1 inch gaps. Bake each sheet separately on the middle rack for 16–18 minutes, allowing 36 minutes for both. The rims and bases should turn pale gold.
Cool the rounds
- 4Cool the roundsRest each batch on its sheet for 10 minutes, then cool on a rack for 20 minutes. Allow the last batch the full 30-minute cooling period before sealing.
Chef’s Science & Pro Tips
Ingredient science
Chop nuts and fruit into roughly 1/8-inch pieces for tidy slices.
Technique & texture
Use dried cranberries as listed; fresh berries release too much water.
Finishing & serving
Press any small slicing cracks together before baking.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Keep fully cooled rounds airtight in a cool dry room. |
| Refrigeration | Not needed for baked cookies | Protect against condensation and refrigerator odors. |
| Raw freezing | Up to 1 month | Freeze wrapped logs airtight; thaw in the refrigerator before slicing. |
| Baked freezing | Up to 1 month | Freeze cooled rounds airtight with parchment between layers. |
| Restoring | Before serving | Thaw in the closed container at room temperature. |
Notes
- Chop nuts and fruit into roughly 1/8-inch pieces for tidy slices. Use dried cranberries as listed; fresh berries release too much water. Press any small slicing cracks together before baking. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 30; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Should I soak the cranberries?
No. Use them dry and finely chopped so the dough's moisture stays predictable.
Can I use salted pistachios?
Unsalted pistachios give control over seasoning. Salted nuts vary too much for the listed salt quantity.
Why do nut pieces drag through the slices?
Large pieces catch the blade. Chop finely and use a sharp knife with a gentle sawing motion on the firm log.
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