Description
Cranberry Pistachio Shortbread Cookies are buttery, crumbly, and festive, packed with tart cranberries and crunchy pistachios. These elegant cookies are perfect for the holidays or any time you want a simple yet special treat.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
Instructions
- Cream softened butter and powdered sugar together in a large bowl until smooth and fluffy.
- Mix in vanilla extract, then gradually add flour and salt until just combined.
- Fold in chopped cranberries and pistachios evenly.
- Shape dough into a log about 2 inches in diameter. Wrap in plastic wrap and chill for at least 1 hour until firm.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice chilled dough into 1/4-inch thick rounds and place on baking sheet 1 inch apart.
- Bake for 12–15 minutes or until edges are lightly golden.
- Cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Dip half the cookies in melted white chocolate for a festive touch.
- Swap cranberries with chopped dried apricots or golden raisins.
- Add orange zest to the dough for a citrusy twist.
- Store at room temperature up to 5 days or freeze up to 2 months.
- If using salted pistachios, reduce added salt in the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
