Joyce's Open Kitchen, literally

Cranberry pistachio orange cookies


Yield: estimated  around 100?

Requires: Conventional oven with fan mode, electric mix with paddle (although I’m sure manual mixing is fine too if you are up to it although larger quantity of flour used here can be more taxing



  1. Preheat oven at 175°c, fan mode. Using mixer, cream butter & sugar until smooth and creamy.
  2. Add in egg. Mix until well-incorporated.
  3. Add in orange zest, juice, vanilla paste / extract & orange extract. Mix till well-incorporated.
  4. In a separate bowl, sieve and combine flour, baking soda, baking powder & salt. Add into creamed mixture in 3 parts, mixing at low speed until just incorporated after every addition. After final addition, scrap sides of bowl and give dough one last mix to ensure flour are all incorporated. Remove from electric mixer.
  5. Using wooden spoon / spatula / scoop, stir in cranberries & chopped nuts.
  6. Line baking tray with cookie sheet/parchment paper. Drop dough by rounded teaspoons on cookie sheet, leaving gap of 2cm in between cookies.
  7. Bake for 8-10 minutes. Cool completely on wire rack and keep in airtight container immediately after. Cookies will come out soft when taken out of oven but should harden when cooled. If centre of cookies still feels soft to touch after cooled, it is under baked.

Adapted from: