Gluten Free Cranberry Pistachio cookies ShareFacebookTwitterPinterest Switch to kitchen mode for cooking and printing Switch back to full-view PrintMakes 24 cookies Recipe TagsGluten Free Pastry Flours (GF)Ingredients2 cups (240 g) jovial No. 3 Gluten Free Pastry Flour (now called jovial Multi-Purpose Gluten Free Pastry Flour) or jovial No. 4 Whole Grain Gluten Free Pastry Flour (now called jovial Whole Grain Gluten Free Pastry Flour)1 teaspoon cinnamon½ teaspoon baking soda½ teaspoon salt8 tablespoons (113 g) unsalted butter, at room temperature⅔ cup (132 g) granulated sugar, plus 2 tablespoons for dusting¼ cup (55 g) packed dark brown sugar½ teaspoon orange zest2 large eggs, 1 separated1cup (120 g) dried cranberries½ cup (50 g) pistachios, coarsely chopped InstructionsPreheat the oven to 375°F. Line a cookie sheet with parchment paper.In a medium bowl, stir together the flour, cinnamon, baking soda, and salt.In the bowl of a standing mixer with a paddle attachment, cream together the butter, the granulated sugar, the brown sugar, and zest for 2 minutes, scraping the sides as you go.Add the egg and separated egg yolk. Beat on medium-low speed for 1 to 2 minutes until thoroughly combined.Add flour mixture and beat on medium-low speed until the flour is incorporated.Add the cranberries and pistachios and continue beating until the dough is evenly mixed. Refrigerate for 30 minutes.Spread the remaining 2 tablespoons of granulated sugar on a small plate. Roll 1 heaping tablespoon (30 g) of dough into a ball in your hands, then roll in the sugar to dust completely.Place the balls 2-inches apart on the prepared cookie sheet. Refrigerate the remaining dough.Bake for 10 to 11 minutes until light golden brown. Repeat with the second batch.Let cookies cool for 5 minutes then transfer to a cooling rack to cool completely.The cookies can be stored in an airtight container for up to 3 days.