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Jeweled Butter Cookies with Pistachios and Dried Fruit

Jeweled Butter Cookies with Pistachios and Dried Fruit

Jeweled Butter Cookies with Pistachios and Dried Fruit are a delightful holiday treat blending crisp, buttery texture with vibrant colors and nutty crunch. Featuring a rich buttery base, crunchy pistachios, and sweet chewy dried fruit, these festive cookies are perfect for celebrations, gifting, or everyday indulgence.

  • Total Time: 50 minutes
  • Yield: About 3 dozen cookies 1x

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 large egg yolk (optional)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt

Mix-ins

  • 3/4 cup chopped pistachios (or seeds like pumpkin or sunflower for nut-free)
  • 3/4 cup chopped dried fruit (such as cranberries, cherries, apricots, raisins, dates, or blueberries)

Instructions

  1. Cream the Butter and Sugar: Beat softened unsalted butter and granulated sugar together in a large mixing bowl until light, fluffy, and creamy to create an airy base for tender yet crisp cookies.
  2. Add Vanilla and Optional Egg Yolk: Mix in pure vanilla extract and, if desired, the egg yolk to help bind ingredients and add richness. Blend just until combined without overmixing.
  3. Incorporate Dry Ingredients: Gently sift in the all-purpose flour and salt, folding carefully into the wet mixture to maintain lightness, being careful not to overwork the dough.
  4. Fold in Pistachios and Dried Fruit: Evenly fold chopped pistachios and colorful dried fruit pieces into the dough to create vibrant patches of color and delightful crunch.
  5. Shape and Chill the Dough: Form the dough into a log or flatten to desired thickness, wrap, and chill in the refrigerator for at least 30 minutes to firm up dough and enhance flavors.
  6. Slice and Bake: Preheat oven to 350°F (175°C). Slice chilled dough into even rounds or festive shapes. Place on a lined baking sheet and bake for 12-15 minutes or until edges turn golden brown.
  7. Cool and Enjoy: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, ensuring crispness and preventing breakage.

Notes

  • Use room temperature butter for better creaming and lighter texture.
  • Chill dough thoroughly to prevent spreading and ensure clean slicing.
  • Employ a sharp knife or dental floss to cut even cookie shapes.
  • Choose fresh pistachios and high-quality dried fruits for best flavor.
  • Monitor baking time closely; underbake slightly for soft centers or bake until golden for crispiness.
  • For gluten-free version, substitute flour 1:1 with gluten-free blend and use gluten-free dried fruits.
  • Dough can be refrigerated for up to 2 days or frozen up to 3 months before slicing and baking.
  • Baked cookies store well in an airtight container at room temperature for up to one week.
  • To refresh stored cookies, warm in a 300°F (150°C) oven for 5 minutes.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cookie
  • Calories: 90
  • Sugar: 5g
  • Sodium: 45mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 0.7g
  • Protein: 1.5g
  • Cholesterol: 15mg

Keywords: jeweled butter cookies, pistachio cookies, dried fruit cookies, holiday cookies, gluten-free cookies, festive cookies, nutty cookies