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These Pistachio Cranberry Sablée Cookies are an easy, slice and bake cookie that are flavored with orange zest and cinnamon. These easy refrigerator cookies are perfect for a holiday cookie tray or a Christmas Cookie tin!
I am obsessed with these cookies. Plain and simple.
If you’ve been around here before, you might recognize them from our very first Christmas Cookie Gift Tin in the SHOP where we used dried cherries and pistachios. They are everything that I love about Christmas: cinnamon, nuts and fruit, and COOKIES! P.S. Unless it wasn’t fairly obvious, these cookies ship very well! After you send a chef-made cookie tin, you could send your own for that added charm of having both! Because who doesn’t want it allllll?! {When I’m right, I’m right.}
Most recently we had Day 2 of the 12 Day Christmas Cookie celebration: Cashew Caramel Pretzel Blondies!
Don’t forget about Part One of Day 2 of the 12 Day Cookie Extravaganza: Hungarian Walnut Rolls!
And who could leave out Day 1, Italian Pizzelles!? Make them all! But the Pistachio Cranberry Sablee Cookies are sure-fire winners because they can keep so long!
Pistachio Cranberry Sablée Cookies
Ingredients
- 186 g All-Purpose Flour
- 2 g Cinnamon
- 1 g Salt
- 170 g Butter softened
- 86 g Sugar
- ½ orange zest
- 130 g Pistachios whole, lightly toasted (a little less than a cup)
- 100 g Dried Cranberries
- 1 Egg white beaten until frothy
- Sanding sugar or Turbinado
Instructions
- Combine flour, cinnamon and salt in a bowl and whisk to distribute
- Zest orange into sugar and mix in with your fingers or a spoon. The longer this sits, the more pronounced the orange flavor will be.
- Cream butter and sugar until combined but not light and fluffy.
- Reduce mixer to low and add dry ingredients just until combined. Add cranberries and pistachios until distributed. There is basically just enough dough to hold all the mix-ins together. All the nuts and fruits!
- Turn dough out onto parchment paper or plastic wrap and shape into log, tighten to compress dough and release air pockets. Flatten sides to create a long rectangle. Wrap in plastic wrap to maintain shape. Refrigerate until solid. The dough can also be frozen for a month at this point.
- Brush log with egg whites and roll in sugar. Slice 1 cm thick and bake at 325°F until golden brown at the edges. They should look matte (no longer shiny) in the centers. I like mine soft and chewy but if you want crispy cookies, continue to bake them 4-6 more minutes.
Video
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