Cranberry Pistachio Shortbread Cookies
Cranberry Pistachio Shortbread Cookies are buttery, crisp, and just the right balance of sweet and tart — a small cookie that packs big flavor.
Servings: 24 cookies
Calories: 120kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Plastic Wrap
- Parchment Paper
- Sharp Knife
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 until evenly combined.
- Gradually blend in the flour until a dough forms.
- Fold in the chopped dried cranberries and pistachios with a spatula.
- Divide the dough into two portions and shape each into a log about 1 1/2 inches in diameter. Wrap each log tightly 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 about 1 inch apart.
- Bake for 12–15 minutes or until the edges are lightly golden.
- Allow to cool on a wire rack before serving.
Notes
Store baked cookies in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 120kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 50mg | Sugar: 5g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg