Tea Cookies with Cranberries and Pistachios Recipe
Delight in these delicate Tea Cookies with Cranberries and Pistachios, featuring a tender crumbly texture enhanced by the sweetness of dried cranberries and the nutty crunch of pistachios. Lightly dusted with confectioners sugar, these cookies are perfect for tea time or as a charming treat any time of the day.
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
- Total Time: 40 minutes
- Yield: About 20-24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 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
- Preheat the Oven: Set your oven to 300℉ (150℃) to prepare for baking the cookies.
- Cream Butter and Sugar: In a medium bowl, use an electric or stand mixer to beat together the room-temperature butter and ⅓ cup of confectioners sugar until the mixture becomes very light and fluffy, which should take about 4 minutes. Then add vanilla extract and salt, mixing well.
- Add Dry Ingredients: Reduce the mixer speed to low and gradually beat in the all-purpose flour and masa harina until the dough forms and is crumbly but can hold a shape when pressed together.
- Incorporate Nuts and Fruits: Gently fold in the finely chopped pistachios and dried cranberries until evenly combined throughout the dough.
- Shape Cookies: Scoop a rounded tablespoon of the dough and roll it between your hands to form 1½ to 2-inch balls. Place these balls on an ungreased cookie sheet. Repeat this process for all the dough.
- Bake: Place the cookie sheet in the preheated oven and bake until the cookies are pale golden, about 22 to 25 minutes.
- First Sugar Coating: Pour the remaining confectioners sugar into a shallow bowl. While the cookies are still warm, roll 2 to 3 cookies at a time in the sugar to coat them evenly, then transfer them to a cooling rack.
- Second Sugar Coating: After the cookies have cooled to room temperature, roll them a second time in the powdered sugar for an extra sweet finish.
- Store: Keep the cookies in an airtight container at room temperature for 3 to 5 days. If stacking them, place parchment paper between layers to prevent sticking.
Notes
- Masa harina adds a subtle corn flavor and unique texture but can be substituted with additional all-purpose flour if unavailable.
- Ensure the butter is at room temperature to achieve a fluffy and well-incorporated dough.
- Rolling the cookies twice in powdered sugar provides a beautiful and flavorful coating.
- Store cookies properly to maintain their texture and prevent sticking.
- These cookies pair beautifully with tea or coffee and make charming gifts.
Keywords: Tea Cookies, Cranberries, Pistachios, Holiday Cookies, Easy Cookies, Powdered Sugar Cookies, Nutty Cookies, Holiday Baking
