Prep time: 20 mins | Chill time: 2 hours | Bake time: 10-12 mins | Servings: 24 cookies
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 4 Points
Protein: 3g
Net Carbs: 16g
Fat: 7g
Calories: 140 kcal
Description
Buttery, tender, and studded with jewel-toned dried cranberries and vibrant green pistachios, these classic refrigerator cookies slice into gorgeous rounds that bake up with a delightful melt-in-your-mouth texture. Often lovingly known as “Michigan rocks”, the dough logs can be kept chilled or frozen ahead of time so you can slice and bake fresh, homemade cookies on a moment’s notice.
Anti-Inflammatory Highlights
Pistachios: Rich in healthy monounsaturated fats, antioxidants, and lutein to support cardiovascular health and cellular defense.
Dried Cranberries: Deliver protective polyphenol antioxidants and vitamin C to promote immune resilience.
Ingredients
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, softened
2/3 cup granulated sugar (or light brown sugar)
1 large egg
1 tsp vanilla extract
2/3 cup dried cranberries, roughly chopped
1/2 cup shelled pistachios, chopped
Instructions
1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
2. Cream Butter & Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light, smooth, and creamy.
3. Add Wet Ingredients: Beat in the large egg and vanilla extract until thoroughly incorporated.
4. Combine & Fold: Gradually stir the dry ingredient mixture into the wet ingredients just until a soft dough forms. Gently fold in the chopped dried cranberries and chopped pistachios until evenly distributed.
5. Shape the Logs: Divide the dough in half. Shape each portion into a log (roughly 2 inches in diameter). Wrap each log tightly in plastic wrap, smoothing the edges to keep them nicely rounded or square.
6. Chill: Chill the dough logs in the refrigerator for at least 2 hours (or up to 3 days) until completely firm. (You can also freeze them for later use).
7. Slice & Bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Use a sharp knife to slice the chilled logs into 1/4-inch thick rounds. Place them 1 inch apart on the prepared baking sheets.
8. Bake & Cool: Bake for 10 to 12 minutes, or until the edges are very lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!