Description
These Cranberry Pistachio Shortbread Cookies are buttery, festive treats with flecks of tangy cranberries and crunchy pistachios, perfect for the holidays or tea time.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
- 1/4 tsp salt
Instructions
- Cream the softened butter and powdered sugar together until smooth and fluffy.
- Add vanilla extract and salt, mixing until just combined.
- Gradually mix in the flour, avoiding overworking the dough.
- Fold in the chopped cranberries and pistachios evenly.
- Divide the dough in half and shape into logs about 1.5 inches in diameter.
- Wrap the logs in plastic wrap and refrigerate for at least 2 hours until firm.
- Preheat oven to 350°F (175°C). Slice the logs into ¼-inch thick rounds.
- Place the slices on a parchment-lined baking sheet and bake for 12–15 minutes, until edges are just golden.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Dip cookies in melted white chocolate for extra sweetness.
- Add orange zest for a citrus twist.
- Lightly toast pistachios for added crunch.
- Store in an airtight container for up to 1 week or freeze for up to 3 months.
- Ensure dough is chilled thoroughly to prevent spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
