Description
These Cranberry Pistachio Shortbread Cookies are a delightful holiday treat with a buttery base, studded with tart cranberries and crunchy pistachios.
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.
- Combine Dry Ingredients: 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.
- Add Mix-Ins: Fold in the chopped cranberries and pistachios.
- Shape and Chill: Divide the dough in half and shape each portion into a log. Refrigerate until firm.
- Bake: Preheat oven, slice dough, and place on baking sheets. Bake until golden.
- Cool and Enjoy: Cool on the pan 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
