Cranberry Pistachio Shortbread Cookies
Delightful cookies combining the nutty crunch of pistachios and the vibrant sweetness of dried cranberries, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- ⅔ cup powdered sugar
- 2 cups all-purpose flour Substitute for gluten-free: almond flour or gluten-free all-purpose flour.
- ½ cup chopped pistachios Can replace with walnuts or almonds.
- ½ cup dried cranberries, chopped
- 1 teaspoon vanilla extract
- ¼ teaspoon salt Enhances flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the softened unsalted butter and powdered sugar together until light and fluffy.
- Stir in the vanilla extract and salt until well combined.
- Gradually add in the all-purpose flour, mixing gently until just combined.
- Fold in the chopped pistachios and dried cranberries until evenly distributed.
- Shape the dough into logs, about 2 inches in diameter, and wrap each log in plastic wrap.
- Chill the logs in the refrigerator for about 1 hour.
- After chilling, slice the logs into 1/4-inch thick rounds.
- Arrange the sliced cookies on a baking sheet lined with parchment paper.
- 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 to a wire rack.
Notes
Cookies can maintain freshness in an airtight container at room temperature for up to one week or in the freezer for up to three months.