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Pistachio Cranberry Crystallized Ginger
Prep Time
15 mins
Cook Time
12 mins

Delicious and Crispy!

Course: Cookies
Cuisine: All-American
Keyword: almond butter, cookies, dried cranberries
Servings: 16
  • 3/4 cup pistachios
  • 1 tablespoon vegetable oil
  • 1/4 cup almond butter
  • 4 tablespoons unsalted butter room temperature
  • 1/2 cup light brown sugar packed
  • 1 egg yolk room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup plus 4 tablespoons flour
  • 1/4 teaspoon baking soda
  • 1/4 cup dried cranberries diced
  • 1/4 cup crystallized ginger diced
  1. In a food processor, (set aside 3 tablespoons pistachiogrind remaining pistachios with 1 tablespoon vegetable oil. Add almond butter, combine well. Coarsely chop remaining 3 tablespoons pistachios, set aside.
  2. In a bowl with an electric mixer, combine the butter and sugar until fluffy. Add the egg yolk and vanilla. Beat in the pistachio mixture until incorporated.
  3. In a separate bowl, whisk together flour and baking soda. Slowly add to butter/pistachio mixture. Mix in remaining pistachios, dried cranberries and ginger.
  4. Divide into a log. Wrap in plastic wrap. Chill for 30 minutes. (I chilled the dough for several hourSlice the dough into pieces and shape or press into a circular shape.
  5. Place 2 inches apart on a baking sheet lined with parchment paper.
  6. Bake at 350º for 12 to 15 minutes.
  7. Let cool on pan for 5 minutes, transfer to a cooling rack.