Cranberry and pistachio refrigerator cookies

• • 2 ¼ cups (280 g) all-purpose flour

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 1 cup (226 g) unsalted butter, softened

  • ¾ cup (150 g) granulated sugar

  • 1 large egg

  • 1 ½ teaspoons vanilla extract

  • ½ cup (65 g) dried cranberries, finely chopped

• • ½ cup (60 g) shelled pistachios, roughly chopped (plus extra for rolling, optional)

Equipment

• Large mixing bowl

• Wooden spoon or spatula

• Plastic wrap or parchment paper

• Sharp knife

• Baking sheet

• Parchment paper or silicone baking mat

Instructions

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