Pistachio Cranberry Cookies
💫 15-minute Pistachio Cranberry Cookies are here! 🥳
Only 7 ingredients and 15 min to make, these soft and crumbly pistachio cookies are made from REAL pistachios and filled with a delectable IKEA cranberry jam. 🍪😋 Just reserve 30 min to chill and enjoy the softest pistachio cookies.
Super easy to make and quick enjoy! ❤️ A batch of these usually disappears in our family in half a day 😬
Ingredients
130g pistachios
230g butter
90g icing sugar
1 tsp pure vanilla extract
1 tsp almond extract
1/2 tsp salt
280g all-purpose flour
Optional: IKEA cranberry jam
Instructions:
Pulse pistachios in a food processor until small crumbs form.
Beat the butter on medium speed until completely smooth and creamy.
Sift in the icing sugar, add the vanilla and almond extract, and beat on medium-high speed until combined.
Add the salt, sift the flour, and mix in aprox 95g of pistachio crumbs until combined. The cookie dough will be plump.
Shape about 20 cookie balls and fill with half a spoon of the cranberry jam and a pinch of pistachio crumbs.
Dip each filled cookie in pistachio crumbs and chill the cookies in the freezer covered tightly for about 30 minutes.
Preheat oven to 180°C.
Bake the cookies until lightly browned on the bottom edges and just barely browned on top, about 18-20 minutesV ES.
Enjoy! 💕
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