Description
These Cranberry Pistachio Shortbread Cookies are a delightful treat, perfect for the holiday season or any time you crave a buttery, nutty, and slightly tart cookie. They are easy to make and can be enjoyed fresh from the oven or frozen for later enjoyment.
Ingredients
Scale
Ingredients:
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries (chopped)
- 1/2 cup shelled pistachios (chopped)
- Optional: extra sugar for rolling
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar until smooth and creamy.
- Add Vanilla and Mix: Add the vanilla extract and mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Add Cranberries and Pistachios: Fold in the chopped cranberries and pistachios.
- Shape and Chill: Divide the dough, shape into logs, wrap in plastic wrap, and chill for at least 2 hours.
- Preheat and Slice: Preheat oven, slice chilled dough, and place on a baking sheet.
- Bake: Optionally roll in sugar, then bake for 12–14 minutes until golden at the edges.
- Cool and Enjoy: Cool on pan before transferring to a wire rack to cool completely.
Notes
- These cookies can be made ahead and frozen before or after baking.
- For a festive twist, drizzle with white chocolate once cooled.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
