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Pistachio Cranberry Cookies

This is one of Ventray's nut cookie recipe feature king of the nuts, pistachio


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  1. ¾ cup unsalted butter, room temperature
  2. 1/3 cup sugar
  3. ½ tsp ground cinnamon
  4. ½ tsp orange zest
  5. ¼ salt
  6. 1½ cups all-purpose flour
  7. ½ cup finely chopped pistachio
  8. 1/3 cup dried cranberries


  1. parchment paper
  2. plastic wrap


  1. Stir flour, cinnamon, salt in a bowl
  2. In Ventray stand mixer, on medium speed, beat together butter, sugar, and orange zest for 3-5 minutes or until fluffy
  3. Turn your Ventray stand mixer to low speed, add in flour mixture in batches, mix until dough just forms, then add in pistachio and cranberry
  4. Mix all ingredients until dough formed. Shape dough into roll, wrap it with plastic wrap.
  5. Chill dough in fridge for about 1.5 hours, then cut into slices.
  6. Place cookies 1 inch apart on parchment paper.

Oven Directions

  1. Preheat oven to 350°F
  2. Bake cookies for 10-12 minutes or until edges are firm



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