{"id":2355,"date":"2026-06-29T16:05:24","date_gmt":"2026-06-29T16:05:24","guid":{"rendered":"https:\/\/boodiz.com\/?p=2355"},"modified":"2026-06-29T16:05:25","modified_gmt":"2026-06-29T16:05:25","slug":"cranberry-pistachio-refrigerator-cookies","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=2355","title":{"rendered":"Cranberry & pistachio refrigerator cookies"},"content":{"rendered":"\n

Ingredients :
<\/strong>1 cup (225g) unsalted butter, softened
\u00be cup (150g) granulated sugar
1 large egg
1 tsp vanilla extract
2 cups (250g) all-purpose flour
\u00bc tsp salt
\u00be cup dried cranberries, chopped
\u00be cup shelled pistachios, roughly chopped<\/p>\n\n\n\n

Instructions :
<\/strong>Step 1: Make the Dough
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in egg and vanilla extract.
Add flour and salt, mixing until a soft dough forms.
Fold in cranberries and pistachios.
Step 2: Shape and Chill
Divide the dough into two pieces.
About 2 inches wide, shape each into a log.
Wrap firmly with plastic wrap.
Chill until firm, at least two hours.<\/p>\n\n\n\n

Slice and bake in Step 3.
The oven should be heated to 350\u00b0F (175\u00b0C).
Parchment paper should be used to line baking pans.
Slice dough into quarter-inch thick circular pieces.
Space cookies out by 2 inches.
Bake: Step 4<\/p>\n\n\n\n

Bake until the borders are slightly golden, between 12 and 15 minutes.<\/p>\n\n\n\n

Step 5: Let cool<\/p>\n\n\n