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Cranberry Pistachio Russian Tea Cakes
Russian Tea Cakes are my go-to Christmas cookies, and this recipe is extra festive with dried cranberries and chopped pistachios!
Course
Dessert
Cuisine
American
Keyword
russian tea cakes
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Chilling Time
3
hours
hours
Total Time
3
hours
hours
35
minutes
minutes
Servings
18
cookies
Calories
227
kcal
Author
Aubrey
Ingredients
1
cup
pistachios
shelled
1
cup
unsalted butter
softened
½
cup
granulated sugar
2
teaspoons
vanilla extract
2
teaspoons
water
2
cups
all-purpose flour
¼
cup
dried cranberries
1 ½
cups
powdered sugar
Instructions
Place pistachios into a food processor and pulse until finely chopped. (You can also chop them by hand.)
In a large mixing bowl, beat together butter and sugar until fluffy, about 2 minutes.
Add vanilla and water, and mix to incorporate.
Add flour, chopped pistachios, and cranberries. Mix until just combined.
Chill cookie dough for 3 hours in the fridge.
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Scoop cookie dough with a tablespoon or cookie scoop. Roll dough into 1-inch balls. Place on prepared cookies sheet at least 1-inch apart.
Bake for 15 to 20 minutes, or until the top is set and the bottom edges are lightly golden brown.
Remove from oven and let cool completely on a wire rack. (If the cookies are still warm, the sugar will melt onto them.)
Place powdered sugar in a small bowl. Roll cooled cookies in sugar until coated. Serve immediately or store in an airtight container for up to 1 week.
Nutrition
Calories:
227
kcal
|
Carbohydrates:
24
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
27
mg
|
Sodium:
2
mg
|
Potassium:
88
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
344
IU
|
Vitamin C:
1
mg
|
Calcium:
12
mg
|
Iron:
1
mg