Cranberry Ginger Pistachio Sugar Cookies

• Vegetarian

• Produce

  • 1/2 cup Cranberries, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1 7/8 cups Flour
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pistachios

• Dairy

  • 1/2 cup Butter

• Desserts

  • 1 tbsp Crystallized ginger

Found on 365daysofbakingandmore.com

Description

Ingredients

• 1 1/2 cups + 6 tablespoons flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1 egg
• 1/2 cup chopped fresh cranberries
• 1/2 cup chopped pistachios
• 1 tablespoon chopped crystallized ginger

Directions

• In a medium bowl, sift together flour, baking powder, and salt.
• In the bowl of a mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla until light and fluffy.
• Add the egg, and beat until well combined.
• Gradually add the flour and mix on lowest speed until just blended.
• Mix in the cranberries, pistachios and crystallized ginger until thoroughly combined.
• On a clean, lightly floured work surface, roll the dough into two logs about 1 1/2 to 2-inches in diameter.
• Wrap both logs in plastic wrap and chill for several hours in refrigerator until firm.
• When ready to bake, preheat oven to 375 degrees F.
• Cut into slices about 1/4-inch thick and place on a baking sheet lined with parchment.
• Bake for 10 minutes, until firm, but not browned.