Cranberry Pistachio Shortbread Cookies
Delightful cookies combining rich shortbread with tart dried cranberries and crunchy pistachios, perfect for festive gatherings.
Servings: 24 cookies
Calories: 120kcal
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Provides the rich base for the cookies.
- 1/2 cup powdered sugar Adds sweetness and creamy texture.
- 2 cups all-purpose flour Forms the foundation of the shortbread.
- 1/2 teaspoon salt Elevates flavors and balances sweetness.
- 1/2 teaspoon vanilla extract Infuses cookies with a warm aroma.
- 1/2 cup dried cranberries, finely chopped Brings a tart, fruity contrast.
- 1/2 cup shelled pistachios, roughly chopped Adds crunch and nutty flavor.
Instructions
Preparation
- In a mixing bowl, beat the softened butter and powdered sugar together until light and creamy. Stir in the vanilla extract until well combined.
- Gradually add the flour and salt, mixing until a soft dough forms. Gently fold in the chopped cranberries and pistachios.
Chilling
- Roll the dough into a log shape, wrap it in plastic wrap, and refrigerate for at least one hour.
Baking
- Preheat your oven to 350°F (175°C). Slice the chilled log into 1/4-inch thick rounds and arrange on a lined baking sheet.
- Bake for about 12-15 minutes, or until the edges are golden brown.
Cooling
- Transfer the cookies to a wire rack to cool completely.
Notes
Ensure butter is at room temperature for easy creaming. Chop cranberries and pistachios properly for even distribution. Try drizzling melted white chocolate for decoration.