🌸 Mediterranean Pistachio & Cranberry Cookies
Ingredients (makes ~24 cookies):
1 cup (225 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) brown sugar
1 large egg
1 tsp vanilla extract
2 cups (250 g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup shelled pistachios (lightly toasted, roughly chopped)
3/4 cup dried cranberries (unsweetened or lightly sweetened)
Optional: zest of 1 orange (adds a Mediterranean citrus touch)
Instructions:
Preheat oven to 175°C (350°F). Line a baking tray with parchment paper.
Cream butter & sugar: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
Add wet ingredients: Beat in the egg and vanilla extract until combined.
Mix dry ingredients: In another bowl, whisk flour, baking soda, salt, and orange zest (if using).
Combine: Gradually add the dry mix to the butter mixture, stirring until just combined.
Fold in nuts & fruit: Stir in pistachios and cranberries.
Shape cookies: Scoop tablespoons of dough onto the baking tray, spacing about 2 inches apart.
Bake: 10–12 minutes, until edges are golden but centers are still soft.
Cool: Let cool on the tray for 5 minutes, then transfer to a wire rack.
🍊 Serving Ideas:
Pair with mint tea or espresso for a true Mediterranean vibe.
Drizzle with white chocolate for extra sweetness.
Store in an airtight container for up to 1 week.