Cranberry Pistachio Shortbread Cookies
Delightful cookies merging buttery goodness with nutty pistachios and tart cranberries, perfect for any gathering or cozy evening.
Servings: 24 cookies
Calories: 165kcal
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened 2 sticks
- 1/2 cup powdered sugar For added sweetness
- 2 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract For flavor
- 1/2 cup dried cranberries, finely chopped
- 1/2 cup shelled pistachios, roughly chopped
Instructions
Preparation
- In a mixing bowl, beat the softened butter and powdered sugar together until light and creamy. Stir in the vanilla extract.
- Gradually add the flour and salt, mixing until a soft dough forms. Gently fold in the cranberries and pistachios.
- Roll the dough into a log shape, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Baking
- Preheat the oven to 350°F (175°C).
- Slice the chilled dough into 1/4-inch thick rounds and arrange them on a lined baking sheet.
- Bake for 12–15 minutes, or until the edges are light golden brown.
- Transfer cookies to a wire rack to cool completely. Once cooled, serve and enjoy.
Notes
For a richer flavor, consider using brown sugar instead of powdered sugar. You can also mix in some cinnamon or nutmeg for added spice. Experiment with different nuts like almonds or walnuts for varied textures.