Gluten Free Cranberry Pistachio cookies Share Facebook Twitter Pinterest Switch to kitchen mode for cooking and printing Switch back to full-view Print Makes 24 cookies Recipe Tags Gluten Free Pastry Flours (GF) Ingredients 2 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 cinnamon ½ teaspoon baking soda ½ teaspoon salt 8 tablespoons (113 g) unsalted butter, at room temperature ⅔ cup (132 g) granulated sugar, plus 2 tablespoons for dusting ¼ cup (55 g) packed dark brown sugar ½ teaspoon orange zest 2 large eggs, 1 separated 1cup (120 g) dried cranberries ½ cup (50 g) pistachios, coarsely chopped Instructions Preheat 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.