Description
Cranberry pistachio shortbread cookies are a delightful treat with a buttery texture and a touch of tartness from cranberries.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup chopped pistachios
- 1/2 cup dried cranberries, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and powdered sugar until smooth.
- Add vanilla extract and salt, then mix well.
- Gradually add the flour, mixing until just combined.
- Fold in the chopped pistachios and cranberries.
- Shape the dough into logs and wrap in plastic wrap. Chill for 1 hour.
- Slice the logs into 1/4-inch thick rounds and place them on a baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on a wire rack before serving.
Notes
- Store cookies in an airtight container for up to a week.
- For a festive touch, drizzle with white chocolate.
- Chill the dough longer for firmer cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cranberry pistachio shortbread cookies