Yields 24-30 cookies


  • Fresh (bagged) Cranberries ¾ cup (80 g)
  • Toasted Pistachios ¾ cup (85 g)
  • White Chocolate Chips ½ cup (80 g)
  • Soft butter 1 cup (225 g)
  • White Sugar ½ cup (100 g) + 2 T
  • Light Brown Sugar ¼ cup (50 g)
  • Egg 1
  • All-Purpose Flour 2 ¾ cup (325 g)
  • Salt ½ t
  • Baking Soda ¼ t


Prepare the cranberries

Rinse and measure cranberries. Cut into quarters, place in a small bowl, and toss with the 2 Tablespoons of white sugar. Set aside at room temperature for one hour.

Prepare the pistachios

Measure ¼ cup toasted pistachios and place in a blender or spice grinder and grind into a “flour” consistency. Add this to the measured all-purpose flour. With remaining pistachios, chop coarsely with a knife. Set aside ¼ cup of the chopped nuts for topping the cookies, and add the remainder to the flour.

Make the cookie dough

Cream butter with sugars until light and fluffy. Mix in egg and scrape down bowl. Slowly add in flour, pistachios, salt, baking soda and white chocolate. Once almost all floury bits are gone, add in cranberries, discarding any juice. On the counter, lay down a piece of plastic wrap, and transfer half of dough onto the surface. Fully cover with plastic to avoid your hands getting sticky, and as if you are making a play-dough log, roll dough into a circular or square log, approximately 2” in diameter. Repeat with remaining dough. Place logs in the refrigerator, and every 20 minutes, re-roll into a cleaner shape. Once fully hardened, dough can be sliced and baked, or chilled for a week, or frozen up to two months.

Bake the dough

Preheat the oven to 325° (convection) or 350° (non-convection). Line a baking sheet with parchment paper. Remove plastic wrap from dough log, and cut ½” slices. Place on baking sheet (these cookies do not spread much), and sprinkle with remaining chopped pistachios and flaky sea salt. Bake 20-24 minutes, rotating halfway through. Cookies are done when fragrant and edges become golden brown. Allow to cool.

Recipe courtesy of Anna Gordon, chef and founder of The Good Batch in Brooklyn.