Cranberry Pistachio Shortbread Cookies
Delightful cookies featuring a buttery shortbread base combined with tart cranberries and crunchy pistachios, perfect for any occasion.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup rich, unsalted butter, softened to room temperature
- 1/2 cup fine powdered sugar adding a delicate sweetness
- 2 cups all-purpose flour sifted for a light texture
- 1/2 teaspoon salt balancing the sweetness
- 1/2 teaspoon pure vanilla extract providing warmth and flavor
- 1/2 cup dried cranberries, finely chopped for tartness
- 1/2 cup shelled pistachios, roughly chopped for a satisfying crunch
Instructions
Preparation
- In a mixing bowl, beat the softened butter and powdered sugar together until light and creamy.
- Stir in the pure vanilla extract.
- Gradually incorporate the sifted all-purpose flour and salt into the bowl. Mix gently until a soft, pliable dough forms.
- Fold in the chopped dried cranberries and chopped pistachios.
- Shape the dough into a log and wrap it in plastic wrap. Refrigerate for at least 1 hour.
Baking
- Preheat your oven to 350°F (175°C).
- Unwrap the dough and slice it into 1/4-inch thick rounds.
- Place the slices on a lined baking sheet with space between each cookie.
- Bake for 12–15 minutes, or until the edges are golden brown.
- Transfer the cookies to a wire rack to cool completely.
Serving
- Serve warm or let cool completely before enjoying with your favorite beverage.
Notes
Chilling the dough is crucial for maintaining shape. For variation, you can add a pinch of cinnamon or dust with powdered sugar before serving.