Name: Tea Cookies with Cranberries and Pistachios Recipe
Prep time: 15 min
Cook time: PT-491242H49M48S
Total time: 40 min
Cuisine: American
Ingredients: ½ cup unsalted butter (room temperature); ⅓ cup confectioners sugar (powdered, plus 1 cup for dusting); ½ teaspoon vanilla extract; ¼ teaspoon salt; 1 cup all purpose flour; 2 tablespoons masa harina; ⅓ cup pistachio nuts (finely chopped); ⅓ cup dried cranberries (chopped)

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Introduction

These Tea Cookies with Cranberries and Pistachios offer a delightful combination of nutty, fruity flavors and a tender, melt-in-your-mouth texture. Perfect for afternoon tea or a cozy snack, they are lightly sweetened and dusted with powdered sugar for an elegant finish.

A white plate on a white marbled surface holds a stack of round, powdered sugar-covered cookies with a rough texture. One cookie is broken open, revealing a filling of mixed nuts with green and brown tones. Scattered pistachios and dried red berries are next to the plate. To the right, a white cup filled with dark tea sits beside a small white ceramic Christmas tree with small glowing lights inside. A white cloth with a green and red holly pattern is softly draped in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter (room temperature)
⅓ cup confectioners sugar (powdered, plus 1 cup for dusting)
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup all purpose flour
2 tablespoons masa harina
⅓ cup pistachio nuts (finely chopped)
⅓ cup dried cranberries (chopped)

Instructions

Step 1: Preheat your oven to 300℉ (150℃) and prepare an ungreased cookie sheet.
Step 2: In a medium bowl, beat the butter and ⅓ cup confectioners sugar with an electric or stand mixer until very light and fluffy, about 4 minutes. Mix in the vanilla extract and salt.
Step 3: Reduce the mixer speed to low and gradually add the all purpose flour and masa harina. Beat until the dough comes together and becomes crumbly but holds its shape when pressed.
Step 4: Fold in the chopped pistachios and cranberries evenly throughout the dough.
Step 5: Scoop rounded tablespoons of dough and roll them into 1½ to 2-inch balls. Place the balls on the cookie sheet, spacing them evenly.
Step 6: Bake for 22 to 25 minutes until the cookies are pale golden around the edges.
Step 7: While the cookies are still warm, roll 2 to 3 cookies at a time in a shallow bowl of confectioners sugar. Set them on a cooling rack.
Step 8: Once completely cooled to room temperature, roll the cookies in confectioners sugar a second time for a perfect sugary coating.

Tips & Variations

For extra flavor, toast the pistachios lightly before chopping to enhance their aroma and crunch.
Substitute dried cherries for cranberries for a different fruity twist.
Use almond flour instead of masa harina for a softer texture if preferred.
If you like your cookies less sweet, reduce the powdered sugar used for rolling by half.

Storage

Store these crisp tea cookies in an airtight container at room temperature for 3 to 5 days. If stacking, place parchment paper between layers to prevent sticking. Reheat briefly in a warm oven if you prefer them slightly warm before serving.

How to Serve

A baking tray holds twelve round dough balls arranged loosely in rows on a rustic surface. Each dough ball is light beige with visible pieces of green pistachio nuts and dark red dried cranberries embedded throughout. The dough balls have a rough texture, with the nuts and berries protruding slightly from their soft surface. The tray has signs of use, with darkened edges and some marks, adding a vintage, well-used look. The photo is taken from above showing the full tray evenly lit against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for about 15 minutes before shaping and baking.

What can I use if I don’t have masa harina?

If masa harina is unavailable, substitute with an equal amount of finely ground almond flour or additional all purpose flour for a similar texture.