Pistachio and Cranberry Butter

🍪 Cookies
📝 Ingredients:
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup unsalted butter (softened)
¾ cup powdered sugar (plus extra for dusting)
1 teaspoon vanilla extract
½ cup chopped pistachios
½ cup dried cranberries (chopped if large)
2 tablespoons milk (optional, if dough is dry)
👩‍🍳 Instructions:
Step 1: Prepare Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and powdered sugar until light, creamy, and fluffy (about 2–3 minutes). Add vanilla extract and mix well.
Step 3: Make the Dough
Gradually add the dry ingredients into the butter mixture. Mix until a soft dough forms.
Fold in chopped pistachios and dried cranberries. If the dough feels dry, add 1–2 tablespoons of milk.
Step 4: Shape the Cookies
Scoop small portions of dough and roll into balls. Place them on a lined baking tray and gently flatten slightly.
Step 5: Bake
Preheat oven to 180°C (350°F).
Bake cookies for 12–15 minutes until edges turn light golden.
Step 6: Cool and Decorate
Let cookies cool completely. Dust lightly with powdered sugar for a beautiful finish.
🍽️ Tips:
Don’t overbake — cookies should stay soft inside.
Chill dough 20 minutes if it’s sticky.
Store in an airtight container for up to 5 days.
If you want, I can also give you: ✅ A chewy bakery-style version
✅ A no-butter recipe
✅ A recipe for selling (large quantities)
Just tell me 🙂