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This make-ahead cookie recipe makes enough for a crowd, so make sure your cookie jar is empty when you start on a batch. Chopped pistachios and dried cranberries make a yummy fall filling.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

prep:
25 mins
chill:
2 hrs
bake:
10 mins
total:
2 hrs 35 mins
Yield:
Makes about 60 cookies.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl beat butter with a mixer on medium to high 30 seconds. Add the sugar, cinnamon, orange zest, and salt. Beat 3 minutes or until light and fluffy, scraping bowl as needed. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in pistachios and cranberries. If needed, use your hands to knead dough until smooth.

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  • Divide dough in half. Shape each half into an 8 1/2-inch roll. Wrap each in plastic wrap or waxed paper; chill dough until firm enough to slice (about 2 hours).

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper. Use a serrated knife to cut rolls into 1/4-inch slices.* Place 1 inch apart on prepared cookie sheets.

  • Bake 10 to 12 minutes or until edges are firm and just starting to brown. Cool on cookie sheet 1 minute. Remove; cool on wire rack.

To Store

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.

*Tip

For nice round slices, rotate log while cutting to prevent flattening. (If dough gets too soft to slice, freeze briefly until it is firm enough to slice.)

Nutrition Facts

44 calories; fat 3g; cholesterol 6mg; saturated fat 2g; carbohydrates 4g; mono fat 1g; sugars 2g; protein 1g; vitamin a 73.8IU; vitamin c 0.1mg; niacin equivalents 0.2mg; folate 6.3mcg; sodium 10mg; potassium 15mg; calcium 3mg; iron 0.2mg.
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