Cranberry & Pistachio Refrigerator Cookies (“Michigan Rocks”)

ABDOon

  1. Cream the Base: In a large mixing bowl, beat 1 cup of softened butter and $\frac{3}{4}\text{ cup}$ of powdered sugar together with an electric mixer or wooden spoon until light and fluffy. Stir in 1 teaspoon of vanilla extract.

  2. Combine Dry Ingredients: Gradually add 2 cups of all-purpose flour and $\frac{1}{4}\text{ teaspoon}$ of salt to the butter mixture. Mix just until a cohesive dough forms. Do not overmix to prevent tough cookies.

  3. Fold in Mix-ins: Gently fold in $\frac{1}{2}\text{ cup}$ of chopped cranberries and $\frac{1}{2}\text{ cup}$ of chopped pistachios until evenly distributed throughout the dough.

  4. Shape & Wrap: Divide the dough in half. Roll and shape each half on parchment paper into a log approximately 2 inches in diameter. Wrap both logs tightly in plastic wrap.

  5. Chill Log: Refrigerate the dough logs for at least 2 hours (or overnight) to allow the butter to firm up completely for easy, clean slicing.

  6. Preheat & Slice: Preheat your oven to $350^\circ\text{F}\ (175^\circ\text{C})$ and line a baking sheet with parchment paper. Using a sharp chef’s knife, slice the chilled dough into $\frac{1}{2}\text{-inch}$ thick rounds.

  7. Bake: Arrange slices on the prepared baking sheet about 1 inch apart. Bake for 12 to 15 minutes, or until the bottom edges are lightly golden. Keep the tops pale to maintain a tender shortbread crumb.

  8. Cool: Allow cookies to rest on the hot baking sheet for 5 minutes to set, then transfer to a wire cooling rack to cool completely.

Pro Baker Tips

  • Toast the Nuts: Lightly toast the pistachios in a dry skillet over medium heat for 3 to 5 minutes before chopping to release essential oils and deepen their nutty flavor.

  • Bright Citrus Upgrade: Grate 1 teaspoon of fresh orange zest into the butter mixture for a bright, aromatic citrus note that complements the dried cranberries.

  • Dough Freezing Strategy: Unbaked wrapped dough logs can be frozen for up to 3 months. Slice and bake directly from frozen, adding 1 to 2 extra minutes to the baking time.

Estimated Nutritional Breakdown (Per Cookie — 1 of 24)

  • Calories: ~115 kcal

  • Protein: 1.5 g

  • Total Fat: 7 g

  • Saturated Fat: 4 g

  • Carbohydrates: 12 g

  • Dietary Fiber: 1 g

  • Sugars: 5 g

  • Sodium: ~25 mg

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button

« Previous