Cranberry Pistachio Shortbread Cookies
Cranberry Pistachio Shortbread Cookies are buttery, tender, and delightfully crunchy with pops of tart cranberry and vibrant pistachio.
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Servings: 24 cookies
Calories: 120kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Plastic Wrap
Ingredients
Ingredients
- 1 cup Unsalted Butter, softened
- 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. Use a hand mixer or stand mixer on medium speed for about 2 to 3 minutes.
- Mix in the vanilla extract and salt. Scrape the bowl down and mix again until evenly combined.
- Gradually blend in the flour until a dough forms. Add the flour in two additions and mix on low speed just until incorporated—don’t overmix.
- Fold in the chopped dried cranberries and pistachios with a spatula so they are evenly distributed throughout the dough.
- Divide the dough into two portions and shape each into a log about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least an hour to firm up.
- 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. Rotate the sheet halfway through baking for even color.
- Allow to cool on a wire rack before serving. Enjoy!
Notes
These cookies are perfect for sharing or keeping all to yourself. They can be stored in an airtight container for up to 5 days.
Nutrition
Calories: 120kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 30mg | Sugar: 5g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg