Description
Cranberry Pistachio Shortbread Cookies are a delightful twist on the classic buttery treat, combining tart cranberries with crunchy pistachios for a festive flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped cranberries and pistachios gently.
- Roll the dough into log shapes, wrap them in plastic wrap, and chill in the refrigerator for 30 minutes.
- Slice the logs into 1/4 inch thick rounds and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes, until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to one week, or freeze in a freezer-safe container for up to three months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 3g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg