Mediterranean Pistachio & Cranberry Cookies

Mediterranean Pistachio & Cranberry Cookies

Ingredients:

• 1 ½ cups all-purpose flour

• ½ cup unsalted butter (softened)

• ½ cup powdered sugar (or honey for softer, chewier cookies)

• 2 egg yolks

• ½ cup dried cranberries (or chopped dried figs/dates)

• ½ cup pistachios, chopped

• ½ cup diced candied pineapple (optional)

• 1 tsp cinnamon

• ½ tsp cardamom (optional)

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

1. Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.

2. Cream butter & sugar: In a large bowl, beat the softened butter and powdered sugar until light and fluffy. (If using honey, mix until smooth and creamy.)

3. Add egg yolks & flavor: Mix in the egg yolks, vanilla extract, cinnamon, cardamom, and a pinch of salt until well combined.

4. Fold in flour: Gradually add the flour and mix until a soft dough forms.

5. Add mix-ins: Gently fold in the cranberries (or figs/dates), pistachios, and candied pineapple if using.

6. Shape cookies: Scoop out tablespoon-sized portions, roll into small balls, and flatten slightly on the prepared baking sheet.

7. Bake: Place in the oven and bake for 12–15 minutes, or until the edges are lightly golden.

8. Cool: Let the cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.

 Tips:

• For extra Mediterranean flair, drizzle with a little honey after baking.

• Store in an airtight container; they stay fresh for up to 1 week.

  ❓ Q&A About the Recipe

  Q1: Can I replace butter with olive oil?
  👉 Yes! Use ½ cup light olive oil instead of butter for a more authentic Mediterranean touch. The texture will be slightly softer.

  Q2: What can I use instead of powdered sugar?
  👉 You can use honey or brown sugar. Honey will make the cookies chewier and moist, while brown sugar adds a caramel-like flavor.

  Q3: I don’t have cranberries, what’s the best substitute?
  👉 Use chopped dried figs, dates, or apricots — all are Mediterranean-friendly options.

  Q4: Can I make them egg-free?
  👉 Yes! Replace the 2 egg yolks with 2 tbsp yogurt or 1 tbsp flaxseed mixed with 2 tbsp water.

  Q5: How long do they last?
  👉 In an airtight container, they last up to 1 week at room temperature or 2 weeks in the fridge.

  Q6: Can I freeze the dough?
  👉 Absolutely! Shape into cookie balls, freeze on a tray, then store in a zip bag. Bake directly from frozen — just add 2 extra minutes.

  Q7: Should they be crunchy or soft?
  👉 If you bake 12 minutes, they’ll be soft and buttery. At 15 minutes, they’ll be crispier.