The holiday season is a time for family, warmth, and of course, the joy of baking together. In today’s festive edition of *Cooking with Grammy*, we’re making a delicious treat that brings together the rich, nutty flavor of pistachios and the tart sweetness of cranberries—perfect for sharing with loved ones or leaving out for Santa! These Pistachio and Cranberry Cookies are soft, chewy, and bursting with color, making them a delightful addition to your holiday cookie platter. Whether you’re a seasoned baker or a first-timer, these cookies are sure to fill your kitchen with the comforting aroma of the season. So, gather your ingredients, put on your apron, and let’s bake some holiday magic with Grammy!

Pistachio and Cranberry Cookies

3.5 oz lightly salted raw pistachios, toasted

3 oz dried cranberries

4 oz graduated sugar

8 oz unsalted butter at room temperature

3/4 teaspoon kosher salt

12 oz all-purpose flour

Procedure

*Preheat oven to 350°

*Toast pistachios for about 10 minutes until slightly brown remove from oven and chop

*Place cranberries in food processor pulse until chopped into small pieces

*Place butter, sugar, and salt in the bowl of a stand mixer with the paddle attachment, and mix on medium speed until the mixture is smooth, about 2 minutes

* Stop the mixer, scrape sides of bowl, and add all of the flour at once

* Turn the mixer to low speed and mix until all the flour is just combined; the dough will be crumbly

* Increase mixer speed to medium and mix until the dough has completely come together

* Add pistachios and cranberries and mix on low speed until they are well combined into the dough

* Turn cookie dough onto a lightly flowered surface and shape into a rectangle, 1/2 inch thick

* Use a 2 inch round cookie cutter to cut out the cookies

* Place cookies on parchment covered cookie sheet about one inch apart

* Chill the cookie dough in the refrigerator for 20 minutes to an hour

* Then bake the cookies 20 to 30 minutes in a preheated 300° oven; the cookies will be a pale golden brown

* Remove cookies from oven and let them cool about 5 minutes on the cookie sheet before moving them to a cookie rack

* Cookies may be stored in a container for about a week

THANK YOU REE DRUMMOND FOR THESE AMAZING COOKIES!