These are the perfect complement to a piping hot mug of tea (especially with an aromatic Indian masala chai). The cranberries lend these scrumptious cookies a burst of fresh sweetness while the pistachios provide a nutty base. These cookies also work great in ice cream sandwiches – kids in the family are going to love you for this!
This recipe requires 10 minutes of resting time. These cookies can be stored in an airtight container for up to 1 week.
Preheat the oven to 325°F. Grease a baking tray with butter and line it with parchment paper.
In a bowl, using a whisk or an electric mixer, combine the butter and sugar until it is fluffy and pale yellow. Slowly add the egg yolks and mix on low speed.
Add the flour and baking soda to the mixture, along with the cranberries and pistachios, mix until combined. Freeze for 10 minutes to make it easy to scoop the cookie dough.
Using an ice cream scoop or tablespoon, scoop individual portions of cookie dough onto the prepared baking tray.
Bake the cookies for 15 minutes or until the edges of the cookies are golden-brown. Remove the tray from the oven and cool for 5-10 minutes before serving.