Description

These delightful Cranberry Pistachio Shortbread Cookies combine buttery goodness, crunchy pistachios, and tart cranberries for a festive treat. Perfect for holiday gatherings, they are as beautiful as they are delicious.

Ingredients

Scale

1 cup unsalted butter, softened
½ cup granulated sugar
1 teaspoon vanilla extract
a pinch of salt
2 cups all-purpose flour
¾ cup chopped pistachios
¾ cup dried cranberries

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together 1 cup of softened unsalted butter and ½ cup of granulated sugar until light and fluffy.
Mix in 1 teaspoon of vanilla extract and a pinch of salt.
Gradually sift in 2 cups of all-purpose flour, mixing until just combined.
Fold in ¾ cup of chopped pistachios and ¾ cup of dried cranberries.
Use your hands to roll the dough into logs about 1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 30 minutes.
Once chilled, slice the logs into ¼-inch thick rounds and place them on the prepared baking sheet.
Bake for 12-15 minutes until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 6 g
Sodium: 50 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg

Keywords: Experiment with flavors by adding orange zest or a sprinkle of cinnamon. Chill the dough to help maintain shape and improve texture. For presentation, drizzle melted white chocolate or dust with powdered sugar before serving.