Description
These Cranberry Pistachio Shortbread Cookies are a buttery, melt-in-your-mouth treat packed with tart cranberries and crunchy pistachios. With their delicate texture and rich flavor, these cookies make the perfect holiday treat, afternoon snack, or elegant addition to a dessert platter. They are easy to prepare and store well, making them a great make-ahead option for special occasions.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- ¾ cup (90g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- ¼ teaspoon salt
- ½ cup dried cranberries, chopped
- ½ cup pistachios, chopped
Instructions
- In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and creamy. Add the vanilla extract and mix until combined.
- Gradually sift in the all-purpose flour and salt, mixing on low speed until a dough begins to form. Avoid overmixing.
- Gently fold in the chopped dried cranberries and pistachios until evenly distributed.
- Shape the dough into a log or disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into even rounds (about ½-inch thick) and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes