Mediterranean Pistachio & Cranberry Cookies

Mediterranean Pistachio & Cranberry Cookies

Ingredients (makes ~24 cookies):

1 cup (225 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

1/4 cup (50 g) brown sugar

1 large egg

1 tsp vanilla extract

2 cups (250 g) all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

3/4 cup shelled pistachios (lightly toasted, roughly chopped)

3/4 cup dried cranberries (unsweetened or lightly sweetened)

Optional: zest of 1 orange (adds a Mediterranean citrus touch)

Instructions:

Preheat oven to 175°C (350°F). Line a baking tray with parchment paper.

Cream butter & sugar: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).

Add wet ingredients: Beat in the egg and vanilla extract until combined.

Mix dry ingredients: In another bowl, whisk flour, baking soda, salt, and orange zest (if using).

Combine: Gradually add the dry mix to the butter mixture, stirring until just combined.

Fold in nuts & fruit: Stir in pistachios and cranberries.

Shape cookies: Scoop tablespoons of dough onto the baking tray, spacing about 2 inches apart.

Bake: 10–12 minutes, until edges are golden but centers are still soft.

Cool: Let cool on the tray for 5 minutes, then transfer to a wire rack.

_ Serving Ideas:

Pair with mint tea or espresso for a true Mediterranean vibe.

Drizzle with white chocolate for extra sweetness.

Store in an airtight container for up to 1 week.