Description
These Cranberry Pistachio Shortbread Cookies are a delightful treat perfect for the holiday season. Buttery shortbread studded with tart cranberries and crunchy pistachios, these cookies are a festive addition to any Christmas cookie platter.
Ingredients
Scale
For the Shortbread:
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Additional Ingredients:
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
- 4 ounces white chocolate, melted (optional, for drizzling or dipping)
Instructions
- In a large bowl, beat the butter and powdered sugar together until light and creamy.
- Mix in the vanilla extract.
- Add the flour and salt, stirring until a soft dough forms.
- Gently fold in the dried cranberries and pistachios.
- Divide the dough in half and shape each portion into a log about 2 inches in diameter.
- Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat the oven to 325°F (160°C) and line baking sheets with parchment paper.
- Slice the chilled dough into 1/4-inch rounds and place them on the prepared baking sheets about 1 inch apart.
- Bake for 12 to 15 minutes, until the edges are just beginning to turn golden.
- Let cool completely on wire racks.
- If desired, drizzle or dip cookies in melted white chocolate before serving.
Notes
- These cookies keep well in an airtight container at room temperature for up to 1 week, or can be frozen for up to 2 months.
- The combination of tart cranberries, buttery shortbread, and crunchy pistachios makes them a festive favorite for Christmas cookie platters.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
