Cranberry Pistachio Shortbread Cookies
Buttery shortbread cookies infused with tart dried cranberries and crunchy pistachios, perfect for any occasion.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Basic ingredients
- 1 cup unsalted butter, softened Unsalted butter provides control over the saltiness. Substitute with a plant-based butter for a dairy-free version.
- 2/3 cup granulated sugar Can replace with coconut sugar or brown sugar, but texture may vary.
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour Can substitute with a gluten-free all-purpose flour blend.
- 1/2 cup dried cranberries, chopped Can be replaced with dried cherries or raisins.
- 1/2 cup shelled pistachios, roasted and chopped For nut allergies, consider sunflower or pumpkin seeds.
Instructions
Preparation
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until creamy and fluffy, about 3-5 minutes.
- Add in the vanilla extract and salt, mixing until well blended.
- Gradually incorporate the all-purpose flour into the mixture, stirring until the dough comes together.
- Gently fold in the chopped cranberries and pistachios, ensuring they are evenly distributed throughout the dough.
- On a lightly floured surface, shape the dough into a log approximately 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for a minimum of 30 minutes.
Baking
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Once chilled, remove the dough from the refrigerator and slice it into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, spaced about 1 inch apart.
- Bake for 12-15 minutes, or until the edges start to turn golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Chilling the dough ensures the cookies maintain their shape during baking. Store cookies in an airtight container to keep them fresh for longer. Experiment with varying sizes, adjusting baking time as needed.