Cranberry & Pistachio Butter Cookies

Bright pops of cranberry and buttery pistachio are folded into Tallow & Crumb’s classic low carb, ketogenic Butter Cookie base, creating a cookie that’s lightly crisp on the edges and tender through the center. Balanced, festive, and quietly elegant, these Cranberry & Pistachio Butter Cookies are equally at home on a holiday platter or alongside an afternoon coffee.

Ingredients:

1 cup (111 g) The Butter Cookie Mix

1 large pasture-raised egg

1/3 (75 g) salted butter (or tallow plus a pinch of salt)

2-3 tablespoons dried cranberries

2 tablespoons roasted pistachio, roughly chopped

Zest of one organge

Directions:

Cream the butter & the egg. Zest the orange and add to batter.

Add the cookie mix. Do not overmix. Hand fold in the cranberries and chopped pistachios.

Place in the refrigerator for 30 mins.

Drop dough onto a parchment lined cookie sheet.

Bake 325 12-15 minutes.

Makes 10-12 cookies.

Let cool before indulging!

Golden butter cookies studded with tart cranberries and toasted pistachios, baked until lightly crisp and just tender at the center.