Description
Delightful shortbread cookies infused with tart cranberries and crunchy pistachios, perfect for festive gatherings or afternoon snacks.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 cup dried cranberries
- ¾ cup pistachios, chopped
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and powdered sugar until light and fluffy.
- Gradually add in the flour and salt, mixing until just combined.
- Fold in the cranberries and pistachios with a spatula.
- Shape the dough into a log, wrap it in plastic wrap, and chill for about 30 minutes.
- Slice the log into ¼-inch thick rounds and place them on the prepared baking sheet.
- Bake for 15-20 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies are excellent with tea or coffee and make great gifts when wrapped in a cute tin.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: shortbread cookies, cranberry cookies, holiday baking, pistachio cookies, easy cookie recipe