These delicious little seasonal cookies are quick and easy to make and you can either freeze the dough for up to 3 months or freeze after cooking or put them in a lovely tin and give them as a homemade Christmas gift.
175g butter, softened
85g caster sugar
½ teaspoon vanilla extract
225g plain flour
75g dried cranberries
Pre-heat oven to 160oC/Gas Mark 4
- Mix the butter, sugar and vanilla extract with a wooden spoon until creamy. Stir in the flour and then tip in the pistachios and dried cranberries. Bring the mixture together as a dough, you may need to use your hands at this stage. Half the dough and shape each half into a log, about 5cm across. Wrap in cling film and chill for 1 hour.
- Slice the logs into 1cm thick rounds and place on a baking tray lined with baking parchment.
- Bake for 10-12 minutes and allow to cool completely on the tray before removing.