Cherry Pistachio Shortbread Cookies
Delight in the sweet and crunchy experience of Cherry Pistachio Shortbread Cookies, featuring a buttery base complemented by tart cherries and earthy pistachios.
Servings: 24 cookies
Calories: 145kcal
Ingredients
Main Ingredients
- 2 1/4 cups all-purpose flour Provides structure and a delicate crumb.
- 1/2 teaspoon salt Enhances flavors, balancing sweetness.
- 1 cup unsalted butter, softened Key for a melt-in-your-mouth texture.
- 3/4 cup powdered sugar Adds sweetness and tenderness.
- 1 teaspoon pure vanilla extract For warm aroma and flavor.
- 1/2 teaspoon almond extract Adds a nutty layer.
- 1/2 cup dried cherries, finely chopped Adds tartness and chewy texture.
- 1/2 cup shelled pistachios, finely chopped Provides crunch and saltiness.
- 1/4 cup coarse sanding sugar (for rolling) Gives cookies a sparkly finish.
Instructions
Preparation
- In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Incorporate the pure vanilla and almond extracts, mixing until smooth.
- Sift in the all-purpose flour and salt, mixing until just absorbed.
- Fold in the dried cherries and pistachios until evenly distributed.
- Divide the dough into two logs, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Once chilled, slice the logs into 1/4-inch thick rounds and roll edges in coarse sanding sugar.
Baking
- Place cookies on a parchment-lined baking sheet, spacing 1 inch apart.
- Bake in a preheated oven at 325°F (165°C) for 13-15 minutes, until lightly golden.
- Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Make sure butter is at room temperature for the perfect texture. Consider adding sea salt on top before baking for an enhanced flavor profile. These cookies can be frozen for longer storage.