Cherry Pistachio Shortbread Cookies
Delightful cookies blending buttery shortbread with tart cherries and crunchy pistachios, perfect for any occasion.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
Add-ins
- 1/2 cup dried cherries, finely chopped Adds sweet-tart flavor.
- 1/2 cup shelled pistachios, finely chopped Consider toasting for enhanced flavor.
For Rolling
- 1/4 cup coarse sanding sugar For rolling cookies before baking.
Instructions
Preparation
- In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
- Add the vanilla and almond extract, mixing until smooth.
- Sift the flour and salt into the butter mixture, mixing just until combined.
- Fold in the finely chopped dried cherries and pistachios until evenly distributed.
Chilling and Slicing
- Divide the dough into two equal portions and shape into logs about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours.
- Once chilled, slice the logs into rounds about 1/4 inch thick and roll the edges in sanding sugar.
Baking
- Place cookies on a parchment-lined baking sheet, spacing about an inch apart.
- Bake at 325°F (165°C) for 13-15 minutes, or until edges are lightly golden.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For a festive touch, drizzle melted white chocolate over cooled cookies. Store cookies in an airtight container for up to one week, or freeze between parchment for up to three months.