These buttery slice-and-bake cookies are filled with tart dried cranberries and crunchy pistachios. They’re crisp around the edges, tender in the center, and perfect for holiday cookie trays, afternoon tea, or anytime you want a classic homemade treat.
Note: The name “Michigan Rocks” appears to be a family or regional nickname. The cookies in the image closely resemble cranberry pistachio slice-and-bake shortbread cookies.
Prep Time: 20 minutes
Chill Time: 2 hours
Bake Time: 12–15 minutes
Total Time: 2 hours 35 minutes
Yield: About 30 cookies
Ingredients
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 2¼ cups (280g) all-purpose flour
- ¼ teaspoon salt
- ½ cup (70g) shelled pistachios, roughly chopped
- ½ cup (70g) dried cranberries, chopped if large
Optional
- 1 tablespoon orange zest for extra flavor
- Coarse sugar for rolling the dough logs