Cookies with pistachio and cranberries
In the recipe, we used Odlično cranberries, which nicely complement the taste of pistachios, and are also juicier and softer than regular ones. The cookies are nicely crumbly and can also be made gluten-free - use oats instead of regular flour and add half a teaspoon of xanthan gum.
¾ cup softened butter
¾ cup brown sugar
1 egg (room temperature)
1 teaspoon of vanilla extract
2 cups flour
1 teaspoon of baking soda
½ teaspoon of salt
½ cup cranberries Excellent
½ cup shelled roasted pistachios Excellent
Beat the butter with a mixer and add sugar. Mix until you get a uniform mass, then add the egg and vanilla extract.
In another bowl, mix the flour, baking soda and salt. Mix the resulting mixture slowly into the wet ingredients from point 1.
Gently mix the cranberries and pistachios into the dough with a spatula, then roll it into a "sausage", cover with plastic wrap and refrigerate for 2-4 hours.
Heat the oven to 175°C and take the dough out of the fridge.
Line two large baking trays with baking paper or a silicone mat. Cut the dough into slices less than a centimeter thick, which you spread on the baking sheet with a distance of about 3 cm.
Bake for 11-13 minutes, until the cookies get a nice golden brown color. Take the roasts out of the oven and let them cool slightly before transferring them to a serving plate.