Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (, softened)
  • ⅔ cup sugar
  • 1 large egg (, room temperature)
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 cups flour
  • ½ teaspoon Kosher salt
  • ½ cup dried cranberries (, roughly chopped)
  • ½ cup shelled pistachios (, roughly chopped)
  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1 tablespoon fleur de sel or other coarse salt

Instruction

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Sift together flour and salt. Set aside.
  • In a the bowl of a stand mixer fitted with the paddle attachment or a large bowl with an electric hand mixer, beat the butter until fluffy and light.
  • Add sugar, creaming well. Beat in the egg, vanilla and almond extracts until well combined.
  • Gradually add the flour mixture until just combined. Do not over mix.
  • Fold in chopped cranberries and pistachios, mix until evenly distributed.
  • Roll into 1-inch balls or use a 2 tablespoon cookie scoop and place on prepared baking sheet 2 inches apart.
  • Bake for 8-10 or until edges are set and slightly golden brown, centers might still look shiny.
  • Cool on baking sheet for 3-4 minutes before transferring to a wire rack to finish cooling.
  • When cooled, whisk together powdered sugar and milk until a paste forms. Place into an airtight plastic bag and snip the corner.
  • Drizzle cookies with icing.
  • While icing is tacky, sprinkle very lightly with fleur de sel or other coarse salt.
  • Let set for 5-10 minutes to set.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings!