• Cranberry Pistachio Refrigerator Cookies
    Cranberry Pistachio Refrigerator Cookies
    Print
  • Preparation Time 20 minutes plus chilling time
  • Baking Time 12 minutes
  • Makes About 96 cookies
  • Freezing Excellent
  • Cranberry Pistachio Refrigerator Cookies
    Cranberry Pistachio Refrigerator Cookies

Ready.
Set.
Make.

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Ingredients

  • 2 1/2 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 3/4 cup chopped pistachio nuts
  • 3/4 cup dried cranberries

Serving Size: About 96 cookies

Next

Directions

Serving Size: About 96 cookies

  • Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper.
  • Combine flour, baking powder, baking soda and salt.
  • Cream butter, sugar, eggs and vanilla together thoroughly. Add dry ingredients gradually, mixing until smooth. Stir in nuts and cranberries.
  • Shape dough into 2 rolls about 1 1/2 inches (4 cm) in diameter. Wrap in waxed paper or plastic wrap and chill overnight.
  • Cut roll into 1/2 inch (5 mm) slices. Place on baking sheet.
  • Cut roll into 1/2 inch (5 mm) slices. Place on baking sheet.
Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper.

Combine flour, baking powder, baking soda and salt.

Cream butter, sugar, eggs and vanilla together thoroughly. Add dry ingredients gradually, mixing until smooth. Stir in nuts and cranberries.

Shape dough into 2 rolls about 1 1/2 inches (4 cm) in diameter. Wrap in waxed paper or plastic wrap and chill overnight.

Cut roll into 1/2 inch (5 mm) slices. Place on baking sheet.

Cut roll into 1/2 inch (5 mm) slices. Place on baking sheet.

Finish

Finished!

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