Description
Indulge in the buttery goodness of these Cranberry Pistachio Shortbread cookies. With a delicate crumb and a festive touch of cranberries and pistachios, these treats are perfect for holiday gifting or enjoying with a cup of tea.
Ingredients
Scale
Shortbread Dough:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Add-Ins:
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat and Prep: Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Mix Butter and Sugar: In a large bowl, beat butter and powdered sugar until light and creamy. Mix in vanilla and almond extracts.
- Add Dry Ingredients: Add flour and salt, mix until dough forms. Fold in cranberries and pistachios.
- Shape and Chill: Divide dough, shape into logs, chill for at least 1 hour.
- Bake: Slice logs, place on baking sheet, sprinkle with sugar. Bake for 12–15 minutes.
- Cool and Serve: Cool on sheet, then transfer to rack to cool completely.
Notes
- Make ahead and freeze dough for up to 1 month.
- For a festive touch, dip cookies in melted white chocolate.
- Great for holiday gifts!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
