Description
Cranberry Pistachio Shortbread Cookies are buttery, tender cookies studded with tart dried cranberries and crunchy pistachios. Perfect for holiday baking or as an elegant treat any time of year.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 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 shelled pistachios, chopped
Instructions
- In a large bowl, cream the softened butter and powdered sugar together until light and fluffy.
- Add the vanilla extract and mix until combined.
- Gradually add in the flour and salt, mixing just until the dough comes together.
- Fold in the chopped cranberries and pistachios.
- Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours or until firm.
- Preheat the oven to 325°F (160°C) and line baking sheets with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and place on the prepared baking sheets.
- Bake for 12–15 minutes, or until the edges are just beginning to turn golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use unsalted pistachios to better control the overall saltiness of the cookies.
- The dough can be made ahead and frozen for up to a month.
- For a festive touch, dip half of each cookie in melted white chocolate and let set before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Keywords: shortbread, cranberry pistachio, holiday cookies, butter cookies, vegetarian dessert