Description
Cranberry Pistachio Shortbread Cookies are a delightful treat that combines buttery, melt-in-your-mouth texture with the tangy sweetness of cranberries and the satisfying crunch of pistachios. Perfect for any occasion, these festive cookies are easy to make, making them an ideal addition to your holiday gatherings or cozy nights in. Their vibrant colors and flavors will surely impress friends and family, while their ability to freeze well means you can enjoy them anytime.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup dried cranberries (chopped)
- 1/2 cup pistachios (chopped)
- 1 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar (for dusting)
Instructions
- Cream together softened unsalted butter and granulated sugar in a mixing bowl until light and fluffy.
- Gradually add all-purpose flour and salt, mixing until just combined.
- Fold in chopped cranberries and pistachios gently.
- Wrap the dough in plastic wrap and refrigerate for at least one hour.
- Preheat oven to 350°F (175°C). Roll chilled dough into logs, slice into rounds about 1/4 inch thick, and place on parchment-lined baking sheets.
- Bake for 12-15 minutes or until edges are lightly golden.
- Allow cookies to cool slightly before dusting with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 78
- Sugar: 3g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg