Description
These Cranberry Pistachio Shortbread Cookies are a delightful treat perfect for the holiday season, combining buttery shortbread, tart cranberries, and crunchy pistachios for a festive and balanced flavor.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries, chopped
1/2 cup pistachios, shelled and chopped
1 tablespoon cornstarch (optional, for extra crumbly texture)
Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Stir in the chopped cranberries and pistachios. If the dough feels too sticky, add the cornstarch to help bind it together.
- Turn the dough out onto a lightly floured surface. Shape it into a log or a disc and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
- Bake for 12-15 minutes or until the edges of the cookies are golden brown.
- Allow the cookies to cool on a wire rack before serving or storing.
Notes
For a different flavor profile, you can substitute the pistachios with walnuts or almonds.
Add a little lemon or orange zest to the dough for a citrusy twist.
Sprinkle powdered sugar on top after baking for a snowy finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
