Tea Cookies with Cranberries and Pistachios Recipe
Delightfully tender and lightly sweet tea cookies studded with vibrant dried cranberries and crunchy pistachios, dusted generously with confectioners sugar for a perfect balance of flavors and textures. These classic cookies are baked low and slow for a delicate crumb, making them ideal for afternoon tea or as a festive treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 18-20 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)
- 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)
For Dusting
- 1 cup confectioners sugar (powdered, for dusting)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for baking the cookies evenly at a low temperature.
- Cream Butter and Sugar: In a medium bowl using an electric or stand mixer, beat the unsalted butter and ⅓ cup confectioners sugar together until the mixture becomes very light and fluffy, approximately 4 minutes. Add vanilla extract and salt, mixing well to combine.
- Add Dry Ingredients: Lower the mixer speed to low and gradually beat in the all-purpose flour and masa harina until the dough starts to come together. It should be crumbly but hold shape when pressed firmly.
- Incorporate Nuts and Fruits: Gently fold in the chopped pistachios and dried cranberries ensuring they are evenly distributed throughout the dough.
- Form Cookies: Using your hands, scoop about a rounded tablespoon of dough and roll into balls approximately 1½ to 2 inches in diameter. Place the dough balls on an ungreased cookie sheet, spacing them slightly apart.
- Bake: Bake the cookies in the preheated oven for 22 to 25 minutes or until they are a pale golden color and set.
- First Sugar Coating: While the cookies are still warm, roll them in the shallow bowl of confectioners sugar to coat evenly. Then place them on a cooling rack.
- Second Sugar Coating: Once the cookies have cooled completely to room temperature, roll them again in the confectioners sugar for a final dusting, enhancing their sweet and snowy appearance.
- Storage: Store the cookies in an airtight container at room temperature for 3 to 5 days. To prevent sticking, separate layers of cookies with parchment paper if stacking.
Notes
- Using masa harina adds a subtle corn flavor and delicate texture to these cookies.
- Ensure butter is softened to room temperature for the best creaming results.
- The low baking temperature helps keep the cookies tender rather than crispy.
- Chilling the dough before rolling is optional but can make shaping easier.
- Store cookies in a cool dry place away from direct sunlight to preserve freshness.
Keywords: tea cookies, cranberry cookies, pistachio cookies, holiday cookies, baking, sweet cookies, masa harina, powdered sugar cookies
