Rating: 5 stars 4.8
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  • 1 star values: 5

These cranberry pistachio cookies studded with red and green colors make great Christmas cookies. I have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.

Recipe Summary

25 mins
45 mins
10 mins
1 hr 20 mins
36 cookies


Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.

  • Mix together sugar and oil in a large bowl until well blended. Mix in vanilla and almond extracts, then beat in eggs. Combine flour, baking powder, and salt in a separate bowl; gradually stir into egg mixture until combined. Fold in nuts and cranberries by hand.

  • Divide dough in half. Form each piece into a 12x2-inch log on the prepared cookie sheet. Dough may be sticky; wet hands with cool water to handle dough more easily.

  • Bake in the preheated oven until logs are light brown, about 35 minutes. Remove from the oven and set aside to cool for 10 minutes.

  • Reduce oven temperature to 275 degrees F (135 degrees C).

  • Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the parchment-covered cookie sheet.

  • Bake cookies until dry, 8 to 10 minutes.

Nutrition Facts

92 calories; protein 2.1g; carbohydrates 11.7g; fat 4.3g; cholesterol 10.3mg; sodium 55.3mg. Full Nutrition