Description
These Cranberry Pistachio Shortbread Cookies are a delightful treat perfect for the holiday season. Buttery shortbread dough studded with tart cranberries and crunchy pistachios, these cookies are a festive addition to any cookie platter.
Ingredients
Scale
Ingredients:
- 1 cup unsalted butter, softened
- 2/3 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 shelled pistachios, chopped
- Optional: extra sugar for rolling
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy. Mix in the vanilla extract.
- Prepare Dough: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Fold in the chopped cranberries and pistachios.
- Chill and Shape: Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or until firm.
- Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Slice the chilled dough into 1/4-inch thick rounds and place on the prepared baking sheets about 1 inch apart. If desired, roll edges in extra sugar before baking. Bake for 12–14 minutes or until the edges are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Dough can be made ahead and frozen for up to 1 month.
- These cookies make beautiful holiday gifts when packaged in tins.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
