Description
Delight your taste buds with these festive Cranberry Pistachio Shortbread Cookies. Buttery shortbread studded with sweet cranberries and crunchy pistachios, perfect for the holiday season!
Ingredients
Scale
Shortbread Cookies:
- 1 cup unsalted butter (softened)
- 3/4 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 sprinkling
Instructions
- Cream Butter and Sugar: In a large bowl, cream together softened butter and powdered sugar until light and fluffy. Mix in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour and salt. Gradually add to butter mixture, mixing until combined.
- Add Mix-Ins: Fold in chopped cranberries and pistachios.
- Chill Dough: Divide dough in half, shape into logs, wrap, and refrigerate for at least 2 hours.
- Bake: Preheat oven, slice chilled dough, place on baking sheets, sprinkle with sugar, and bake until edges are golden.
Notes
- For a festive touch, dip half of each cooled cookie in melted white chocolate and let set on parchment.
- These cookies store well and make great gifts!
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
