Cranberry Pistachio Shortbread Cookies
Delightful cookies featuring the tartness of cranberries and the crunch of pistachios in a buttery shortbread base.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 95 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract.
- Combine gradually the flour and salt, mixing until just combined.
- Fold in the chopped cranberries and pistachios.
- Chill the dough shaped into a log, wrapped in plastic wrap, for at least 1 hour.
- Slice the chilled dough into 1/4-inch thick rounds.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes then transfer to a wire rack.
Notes
Store in an airtight container at room temperature for up to a week or freeze for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg