• Preparation Time 20 minutes plus chilling time
  • Baking Time 12 minutes
  • Makes About 96 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 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


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.


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