Cranberry Ginger Pistachio Sugar Cookies
A simple and easy sugar cookie filled with the flavors of fresh cranberries, crystallized ginger and chopped pistachios.
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Ingredients
- 1 ½ cups + 6 tablespoons flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter
- ¾ cup sugar
- 1 teaspoon vanilla
- 1 egg
- ½ cup chopped fresh cranberries
- ½ cup chopped pistachios
- 1 tablespoon chopped crystallized ginger
Instructions
- In a medium bowl, sift together flour, baking powder, and salt.
- In the bowl of a mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla until light and fluffy.
- Add the egg, and beat until well combined.
- Gradually add the flour and mix on lowest speed until just blended.
- Mix in the cranberries, pistachios and crystallized ginger until thoroughly combined.
- On a clean, lightly floured work surface, roll the dough into two logs about 1 1/2 to 2-inches in diameter.
- Wrap both logs in plastic wrap and chill for several hours in refrigerator until firm.
- When ready to bake, preheat oven to 375 degrees F.
- Cut into slices about 1/4-inch thick and place on a baking sheet lined with parchment.
- Bake for 10 minutes, until firm, but not browned.
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