Description
Cranberry Pistachio Shortbread Cookies are a delightful treat with a balance of sweet and nutty flavors.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup chopped pistachios
- 1/2 cup dried cranberries, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and powdered sugar until smooth.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until combined.
- Fold in the chopped pistachios and cranberries.
- Shape the dough into a log and wrap in plastic wrap.
- Chill in the refrigerator for 30 minutes.
- Slice the log into 1/4-inch thick rounds.
- Place on a baking sheet and bake for 12-15 minutes.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- These cookies freeze well for up to 3 months.
- Adjust the amount of cranberries and pistachios to personal taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Cranberry Pistachio Shortbread Cookies, cookies, dessert