3cups(375g)all purpose flour, spooned and levelled
1/4cup(30g)cornstarch
1/2teaspoonfine salt
1 2/3cups(380g)unsalted butter, at room temperature
1cup(108g)icing/confectioners' sugar
2teaspoonsvanilla extract
Prevent your screen from going dark
Instructions
Measure out the dried cranberries and pistachios on a cutting board. Finely chop, then stir in the turbinado sugar. Remove to a bowl and set aside.
In a medium bowl, whisk together the flour, cornstarch and salt. Set aside.
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter until pale and fluffy, about 3 minutes. Scrape down the sides of the bowl. With the mixer running on low, sift in the icing sugar and mix until well combined.
Add the vanilla to the bowl and mix in. Increase the mixing speed to medium-high and beat the mixture until very light, about 5 minutes, scraping down the sides of the bowl a couple of times.
Add 1/3 of the flour mixture to the bowl and mix in just until combined. Add the remaining flour mixture in two additions, mixing until combined each time.
Remove the dough to a bowl, cover with plastic wrap and refrigerate for 30-45 minutes.
Meanwhile, line two baking sheets with parchment paper and set aside.
Tip! I place all the cookies on one baking sheet to start, so only one baking sheet has to go into the refrigerator. When they have chilled for 15 minutes, I remove half the cookies to the 2nd baking sheet and bake that one off, leaving the remaining cookies and the other baking sheet in the refrigerator to bake when the first batch is done.
Remove chilled dough from the refrigerator. Using a small scoop, scoop rounded Tablespoon of the dough and roll into balls. Roll the balls in the bowl with the cranberry/pistachio mixture and place onto the prepared baking sheet. Repeat with remaining dough, placing the balls of dough about 2" apart.
Find something in your kitchen that has a bottom about 2" diameter (a glass, dry measuring cup etc). Use the object to press the balls of dough down evenly, just until they are 2" in diameter (until the dough expands out to the edge of the 2" pressing object).
Place the cookie sheet in the refrigerator to chill for 15 minutes.
Preheat oven to 325F (regular bake/not fan assisted)
Bake chilled cookies 2" apart on the baking sheet for 15-18 minutes, or until pale golden. Let the cookies cool completely on the cookie sheets before storing in an airtight container for up to 1 week or freezing for up to 2 months.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making these cookies. You'll also find step-by-step photos there, that you might find useful.