Cranberry Pistachio Shortbread Cookies
Enjoy the festive flavors of buttery shortbread cookies with tart cranberries and crunchy pistachios, perfect for holiday gatherings.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure the butter is softened for easy creaming.
- 3/4 cup powdered sugar Use for sweetness and texture.
- 1 teaspoon vanilla extract Adds flavor to the cookies.
- 2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1/4 teaspoon salt Enhances flavor.
- 1/2 cup dried cranberries, chopped Adds tartness and texture.
- 1/2 cup shelled pistachios, chopped Provides a nutty crunch.
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy (about 3-5 minutes).
- Mix in the vanilla extract until fully combined.
- Add the flour and salt, mixing until the dough just starts to come together.
- Fold in the chopped dried cranberries and chopped pistachios, ensuring they are evenly distributed throughout the dough.
- Turn the dough out onto a piece of parchment paper or plastic wrap, shaping it into a log about 2 inches in diameter.
- Wrap the dough and refrigerate it for at least 1 hour, or until firm.
- Once chilled, slice the log into 1/4-inch thick rounds and place them on a parchment-lined baking sheet.
- Bake for 12-15 minutes, or until the edges just begin to turn golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Best enjoyed with a hot cup of tea or coffee. Cookies can be dusted with powdered sugar for a festive touch. Store in an airtight container at room temperature for up to one week. The prepared dough can be frozen for up to three months.