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Pistachio & cranberry cookies Recipe

Pistachio cranberry cookies
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Ingredients

Ingredients
175g butter, softened
85g golden caster sugar
½ tsp vanilla extract
225g plain flour
75g pistachios
75g dried cranberries
Tip
Make ahead
Well wrapped, these dough logs will happily freeze for up to 3 months, meaning you can include freshly made biscuits in your Christmas hampers without any last-minute effort. Simply defrost in the fridge overnight, then slice and cook as above.

Direction

Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries – you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months. Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.

Pistachio & cranberry cookies Recipe

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