Cranberry Pistachio Sable Cookies (Print Version)
# Ingredients:
01 -
12 tablespoons softened butter
02 -
1/3 cup sugar
03 -
3/4 teaspoon vanilla
04 -
1/2 teaspoon flaky sea salt or sea salt
05 -
1 3/4 cups flour
06 -
1/4 cup chopped dried cranberries
07 -
1/4 cup chopped pistachios
08 -
Sanding sugar
# Instructions:
01 -
With an electric mixer, cream butter until soft and whipped, approximately 2-3 minutes or until light in color. Use high-quality butter for best results.
02 -
Add sugar to the creamed butter and continue beating until fully incorporated, around 1 minute.
03 -
Add vanilla and sea salt to the mixture and beat briefly to combine.
04 -
Add flour and beat until almost incorporated. Then add chopped cranberries and pistachios and beat until mixed in. The mixture will be sandy. If it does not hold together for shaping, add one tablespoon of softened butter and mix until cohesive.
05 -
Divide and form the dough into two logs. Shape each log as round as possible and roll in sanding sugar. Wrap logs in plastic wrap and transfer to the refrigerator. Chill for at least 1 hour or up to several days. Logs should be firm but sliceable.
06 -
Preheat oven to 325°F (160°C) and position racks in the upper and lower thirds of the oven. Remove plastic wrap from dough logs. If needed, trim the ends to create straight slices. Slice each log into 12 pieces and arrange on an ungreased cookie sheet, spacing them about 1 1/2 inches apart.
07 -
Bake for a total of 18 minutes, rotating the cookie sheets after 9 minutes. Cookies should be firm with undersides just barely golden. Let cookies cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.
08 -
Store cookies in a covered container at room temperature. They can be made up to two weeks in advance if stored properly.
# Notes:
01 -
Dough can be made ahead and stored in the refrigerator for several days before baking.