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:
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
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.)
Add egg yolks & flavor: Mix in the egg yolks, vanilla extract, cinnamon, cardamom, and a pinch of salt until well combined.
Fold in flour: Gradually add the flour and mix until a soft dough forms.
Add mix-ins: Gently fold in the cranberries (or figs/dates), pistachios, and candied pineapple if using.
Shape cookies: Scoop out tablespoon-sized portions, roll into small balls, and flatten slightly on the prepared baking sheet.
Bake: Place in the oven and bake for 12–15 minutes, or until the edges are lightly golden.
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.
