Cranberry and Pistachio Cookie Recipe

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dried cranberries
• 1 cup shelled pistachios, chopped

Instructions:

1. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

2. Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. Add eggs and vanilla: Beat in the eggs, one at a time, and then add the vanilla extract. Mix until well combined.

4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

5. Incorporate dry ingredients into wet mixture: Gradually add the flour mixture to the wet ingredients, mixing until just combined.

6. Fold in cranberries and pistachios: Gently fold in the dried cranberries and chopped pistachios until evenly distributed throughout the dough.

7. Form cookie dough balls: Using a spoon or cookie scoop, portion out the dough into balls about 1 to 1.5 inches in diameter. Place them onto the prepared baking sheets, leaving some space between each cookie for spreading.

8. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.

9. Cool and enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful pistachio and cranberry cookies with a hot cup of coffee or tea!

These cookies are a perfect blend of tart cranberries and nutty pistachios, making them a wonderful treat for any occasion. They're sure to impress your friends and family with their unique flavor combination!