Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Gently fold in the raspberries and chopped pistachios.
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them at least 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, try adding a pinch of cardamom to the dough.
- These cookies can be stored in an airtight container to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg