Cranberry Pistachio Shortbread Cookies
Delightful cookies featuring rich buttery flavor, sweet cranberries, and crunchy pistachios, perfect for the holiday season.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Cookie Base
- 1 cup unsalted butter, softened 2 sticks
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
Mix-ins
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
Instructions
Preparation
- In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2 to 3 minutes.
- Add the vanilla extract and mix until well combined.
- Gradually incorporate the flour and salt, mixing until just combined.
- Fold in the chopped dried cranberries and pistachios.
- Divide the dough into two halves and shape each into a log, about 2 inches in diameter.
- Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once the logs are firm, slice them into 1/4-inch thick rounds.
- Place the cookies on the prepared baking sheet, ensuring 1 inch of space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an elegant presentation, serve on a decorative platter, garnish with whole nuts and a sprinkle of powdered sugar. Pair with tea or coffee for enhanced flavors.