Cranberry Pistachio Shortbread Cookies
Delightful cookies combining buttery richness with tart cranberries and crunchy pistachios, perfect for holidays and gatherings.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Adds a creamy texture and flavor.
- 1/2 cup fine powdered sugar For that sweet, melt-in-your-mouth effect.
- 2 cups all-purpose flour, sifted The base of the cookies, providing structure.
- 1/2 teaspoon salt Balances the sweetness and enhances flavors.
- 1/2 teaspoon pure vanilla extract Adds a warm, aromatic layer.
- 1/2 cup dried cranberries, finely chopped For a burst of tartness and chewiness.
- 1/2 cup shelled pistachios, roughly chopped A crunchy complement with a subtle nutty flavor.
Instructions
Prepare the Dough
- In a mixing bowl, beat the softened butter and powdered sugar together until light and creamy.
- Stir in the pure vanilla extract.
- Gradually add the sifted flour and salt, mixing until a soft dough forms.
- Gently fold in the chopped cranberries and pistachios, ensuring an even distribution.
Shape & Chill
- Roll the dough into a log shape about 2 inches in diameter.
- Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour.
Slice & Bake
- Preheat your oven to 350°F (175°C).
- Unwrap the chilled dough and slice into 1/4-inch thick rounds.
- Place the cookies on a baking sheet lined with parchment paper, leaving enough space for spreading.
- Bake for 12–15 minutes or until edges are golden brown.
Cool & Serve
- Transfer the cookies to a wire rack to cool completely before serving.
Notes
For an even more decadent cookie, consider adding a pinch of almond extract. You can also try adding zest for a citrus twist. If you’re short on time, freezing the log for about 30 minutes works well too.