My goal was to duplicate some cookies that I ate at Dugan and Andreína’s house that were bought at Costco. They were by a brand named David’s and they were so good that I was determined that I was going to make them myself. So I set out to find a recipe and came across a good one from a website called “Bakes by Brown Sugar” and adapted it slightly.

    Here’s the link to the original recipe.

    https://bakesbybrownsugar.com/cranberry-pistachio-shortbread-cookies/

    The woman puts all measurements in ounces and I prefer cup measures. I also added vanilla and man, these cookies came out amazingly delish.

    My preference is also to use all organic ingredients whenever possible in all my cooking, which I did in this one as well.

    Bakes by Brown Sugar

    Ingredients

    • Preparation: 20 min
    • Cooking: 28 min
    • Ready in: 48 min

    Instructions

    1. Preheat the oven to 350 degrees. Once it is preheated, toast the pistachios for 10 minutes. I agitated the pan about 7 minutes into the toasting process. Turn out onto a board and chop. Turn the oven off since you will be refrigerating the dough and then baking the cookies at 300 degrees.
    2. Although the recipe calls for a stand mixer here, I prefer to do this step by hand. Cream the butter and sugar together.
    3. Add 1/2 t. vanilla
    4. Once this is blended, add 3/4 t. salt to sifted flour and add to the butter and sugar mix. The original recipe says to dump all the flour at once but I prefer to mix it in a bit at a time.
    5. Add the chopped pistachios and chopped cranberries to the mix until they are just mixed in. Do not over mix at this point.
    6. Place the mixed dough into the refrigerator for at least 20 mins. This helps the cookies keep their shape when baking.
    7. I placed the cookies on two buttered cookie sheets by the spoonful.
    8. Bake for 25-30 minutes in a preheated 300 degree oven.