Crispy Tea Cookies with Cranberries and Pistachios Bliss
Enjoy the delightful crunch of these Crispy Tea Cookies with Cranberries and Pistachios, perfect for pairing with your afternoon tea.
Equipment
- Oven
- mixing bowl
- hand mixer
- spatula
- Baking sheets
- parchment paper
- wire rack
Ingredients
For the Dough
- 1 cup Unsalted Butter ensure it's at room temperature for easy mixing.
- 0.5 cup Confectioners Sugar can substitute with granulated sugar for a different texture.
- 1 teaspoon Vanilla Extract pure vanilla adds depth of flavor.
- 0.25 teaspoon Salt a pinch enhances sweetness and balances flavors.
- 2 cups All-Purpose Flour for a gluten-free version, adjust accordingly.
- 0.25 cup Masa Harina this adds a unique texture; substitute with equal all-purpose flour if needed.
For the Mix-ins
- 0.75 cup Chopped Pistachio Nuts toasted, unsalted for a nutty crunch.
- 0.75 cup Dried Cranberries for a touch of tartness; can replace with dried cherries if preferred.
For the Final Touch
- 0.25 cup Confectioners Sugar dust over the cookies after cooling for a sweet finish.
Instructions
Step‑by‑Step Instructions
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine 1 cup of room-temperature unsalted butter and 0.5 cup of confectioners' sugar. Beat on medium speed for about 4 minutes until light and fluffy.
- Incorporate 1 teaspoon of pure vanilla extract and 0.25 teaspoon of salt. Blend this on low speed until just combined.
- Gradually add in 2 cups of all-purpose flour and 0.25 cup of masa harina. Gently fold the dry ingredients into the wet until the dough is crumbly yet holds together.
- Fold in 0.75 cup of chopped pistachios and 0.75 cup of dried cranberries, ensuring even distribution.
- Scoop out portions of dough, roll them into balls, and place them on the baking sheets about 2 inches apart.
- Bake for 22-25 minutes until they are pale golden but still soft to the touch.
- Let cookies cool for about 5 minutes, then roll in 0.25 cup of confectioners' sugar before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 3-5 days. Freeze uncoated cookies for up to 3 months.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 30mgFiber: 1gSugar: 6gVitamin A: 200IUCalcium: 10mgIron: 0.5mg
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