Description
These Cranberry Pistachio Shortbread cookies are a delightful combination of buttery shortbread, tart cranberries, and crunchy pistachios. Perfect for the holiday season or any time you crave a sweet treat with a festive twist.
Ingredients
Scale
For the Shortbread:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
Add-Ins:
- ½ cup chopped dried cranberries
- ½ cup chopped shelled pistachios
Instructions
- Preheat the Oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
- Mix in Vanilla: Mix in the vanilla extract.
- Add Dry Ingredients: Gradually add the flour and salt, mixing until a soft dough forms.
- Fold in Cranberries and Pistachios: Fold in the chopped cranberries and pistachios until evenly distributed.
- Chill and Shape: Divide the dough in half, shape each half into a log, wrap in plastic wrap, and chill for at least 1 hour.
- Slice and Bake: Slice the chilled dough into rounds, place on the baking sheet, and bake for 12–15 minutes until lightly golden.
- Cool and Serve: Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a festive touch, drizzle cooled cookies with melted white chocolate.
- The dough can be prepared ahead and the logs frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
