🧾 Ingredients (makes ~24 cookies)

• 1 cup (225 g) butter, softened
• ¾ cup (150 g) sugar
• 1 egg
• 1 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• ½ tsp baking powder
• Pinch of salt
• ½ cup dried cranberries
• ½ cup pistachios (shelled, roughly chopped)

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👩‍🍳 Instructions

1. Cream butter and sugar until light and fluffy.
2. Mix in egg and vanilla.
3. In another bowl, combine flour, baking powder, and salt.
4. Gradually add dry ingredients to the wet mixture.
5. Fold in cranberries and pistachios.
6. Shape dough into a log (about 2–2.5 inches thick).
7. Wrap and refrigerate for at least 2–3 hours (or overnight).
8. Preheat oven to 180°C (350°F).
9. Slice into rounds (~½ inch thick).
10. Bake 12–15 minutes until edges are lightly golden.
11. Cool before serving.

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📊 Nutrition (Approx.)

🔹 Per 1 cookie

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🧈 Fat Breakdown

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🧂 Other Nutrients

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⚖️ Whole Batch (24 cookies)

• Calories: ~2,800–3,000 kcal
• Carbs: ~300 g
• Protein: ~45 g
• Fat: ~165–175 g

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💡 Tips & Variations

• Roll dough in coarse sugar before slicing for a crunchy edge
• Add orange zest for a citrus twist
• Swap pistachios with almonds or walnuts
• For a festive look, keep a high cranberry ratio

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🥗 Health Perspective

• Rich in healthy fats from pistachios
• Still butter-heavy, so calorie-dense
• Cranberries add antioxidants but also sugar (if sweetened)