Cranberry Pistachio Shortbread Cookies
If you’re looking for a sweet treat that combines festive flavors with a buttery melt-in-your-mouth goodness, look no further than Cranberry Pistachio Shortbread Cookies!
Servings: 24 servings
Calories: 140kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Plastic Wrap
- Parchment Paper
Ingredients
Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract and salt.
- Gradually blend in the flour until a dough forms.
- Fold in the chopped dried cranberries and pistachios.
- Divide the dough into two portions and shape each into a log. Wrap in plastic wrap and refrigerate for at least an hour.
- Slice the dough into 1/4-inch thick cookies and place them on the prepared baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on a wire rack before serving. Enjoy!
Notes
Store cookies in an airtight container at room temperature for up to a week. Unbaked dough logs can be frozen for up to three months; slice and bake directly from frozen, adding a couple of extra minutes to the bake time.
Nutrition
Calories: 140kcal | Fat: 9g