Cranberry-Pistachio Citrus Butter Cookies. A mouthful of words, a mouthful of deliciousness. Seriously you guys… there is SO MUCH DELICIOUSNESS in these lil cookies. Dried cranberries. Pistachios. Lemon. Orange. Butter. Yum yum yum.
I made these cookies for the 2013 Great Food Blogger Cookie Swap, and sent them to Alicia at Balancing Motherhood [who I found out is a fellow KD sister! AOT!], Renata at First Time Foods, and Emily at Pink Tiger in the Kitchen. I hope y’all liked them! I know we certainly did. They are buttery and nutty, full of holiday cheer.
I’m usually wary of baking with nuts and dried fruit, even though I love both on their own. I guess I associate nuts and dried fruit in sweets with old people cooking, or something weird like that [no idea why]. I’ve been trying to think of an exception for a good five minutes, but no can do. WAIT! THESE cookies are the exception. The nuts and dried fruit are totally necessary for adding the right amount of crunch to the chewy citrus butter cookies. If you don’t like cranberries and pistachio, feel free to swap out your favorite alternatives. Cherry-pecan? Blueberry-walnut? Whatever your little heart dreams up is what you should make. Unless you like directions. Then stick with cranberry-pistachio.
In addition to sending out cookies, participating in the cookie swap means you get some in the mail too! I was fortunate to receive Double Coconut Macaroons [top] from Mary Beth at A Carrot and A Cupcake, and Cranberry Pistachio Pudding Cookies [bottom] from Starr at Chicago Foodie Girl. Both were sooo good and I’m anxiously awaiting the recipes! Hopefully I’ll be getting my third batch soon!
Hope you enjoy!
one year ago: Cranberry Orange Pancakes with Cranberry Maple Syrup
two years ago: Cranberry Pineapple Sauce
- 1/2 cup butter, softened
- 1 cup sugar
- 3/4 cup brown sugar, packed
- 1/4 cup milk
- 2 tablespoons lemon juice
- zest of 1 orange
- 1 egg
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup pistachios, roughly chopped
- 1 cup dried cranberries
Heat oven to 375 degrees. Line cookie sheets with parchment paper or silpats.
Place butter and sugars in a bowl and cream with an electric mixer until fluffy. Add milk, lemon juice, orange zest, and egg, then mix on low to combine.
Add flour, baking powder, and baking soda, then mix on low until combined. Fold in pistachios and cranberries with a wooden spoon.
Spoon onto cookie sheets by tablespoons. Bake for 10-12 minutes, or until edges are brown. Centers may look a little soft. Let rest on cookie sheets for 3-4 minutes before moving to cooling rack. Store in airtight container.
Time: 30 minutes.
Yield: 3 dozen cookies.
Notes: Dough can get pretty soft, so just pop in the refrigerator between batches. These cookies freeze and ship well, too!