Cranberry Pistachio Shortbread Cookies
Delightful cookies with a rich buttery flavor complemented by sweet cranberries and crunchy pistachios, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure the butter is soft for easier mixing.
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup dried cranberries, chopped Feel free to swap out cranberries for raisins or chocolate chips.
- ½ cup shelled pistachios, chopped Substitutes include walnuts or almonds.
Instructions
Preparation
- Cream the unsalted butter and powdered sugar together in a large bowl until smooth and fluffy.
- Mix in the vanilla extract and salt until evenly incorporated.
- Gradually add the flour, mixing until the dough starts to come together. It may look crumbly but should hold when pressed.
- Fold in the chopped cranberries and pistachios, making sure they are evenly distributed throughout the dough.
- Divide the dough in half and shape each into a log about 2 inches in diameter. Wrap in plastic wrap and chill for at least 2 hours.
Baking
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into ¼-inch rounds and place them on the baking sheet.
- Bake for 14 to 16 minutes or until the edges are just beginning to turn golden.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze for longer storage. Packaging them in a decorative box makes for great gifts during the holiday season.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 14gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 30mgSugar: 5g
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