Cranberry Pistachio Shortbread Cookies
Deliciously buttery shortbread cookies with tart cranberries and crunchy pistachios, perfect for festive occasions.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can substitute gluten-free flour
- ¼ teaspoon salt
- ½ cup dried cranberries, chopped Unsweetened cranberries can be used
- ½ cup pistachios, chopped Can substitute with other nuts
Instructions
Preparation
- Measure out all your ingredients to prepare for baking.
- In a large mixing bowl, cream together the softened butter and powdered sugar for 2–3 minutes until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped cranberries and pistachios gently until evenly distributed.
- Roll the dough into logs about 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Baking
- Preheat your oven to 350°F (175°C).
- After chilling, slice the dough into rounds about 1/2 inch thick.
- Place slices on a baking sheet lined with parchment paper.
- Bake for 12–15 minutes, until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to a week; freeze for long-term storage. Avoid overworking the dough for best texture.