Ingredients
- 1 1/2 cups Dixie Crystals Confectioners Powdered Sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 large egg
- 2 1/2 cups all-purpose flour*
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2/3 cup chopped pistachios
- 3/4 cup dried cranberries
- 1/2 cup, for rolling Dixie Crystals Extra Fine Granulated Sugar
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 375°F. Prepare 2 cookie sheets with parchment or a silicone mat.
- Cream powdered sugar and butter. Add vanilla extract and egg followed by flour, baking soda, and cream of tartar.
- Chop pistachios in a food processor. They should be irregular shapes with some chunks. Reserve a tablespoon of nuts for topping.
- Hand stir in pistachios and cranberries.
- Using a 1 tablespoon cookie scoop, portion dough and roll smooth. Roll dough ball in granulated sugar and then press into reserved pistachio bits. Place on a cookie sheet and flatten slightly. Bake for 10-14 minutes. Tops will still be soft, but edges should start to brown.
- Allow to cool on cookie sheet for two minutes, then transfer to a cooling rack.
Dixie Crystals Insight
Recipe developed for Dixie Crystals by Karen Granrud @PintSizedBaker.