Description
Indulge in these delightful Cranberry Pistachio Shortbread Cookies, where buttery richness meets the sweet-tart flavor of cranberries and crunchy pistachios, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 2 cups all-purpose flour
- 3/4 cup shelled, roasted pistachios, roughly chopped
- 1 cup sweetened dried cranberries
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until well combined.
- In another bowl, whisk together the all-purpose flour and salt. Gradually fold this mixture into the butter mixture until just combined.
- Gently stir in the chopped pistachios and dried cranberries until evenly distributed.
- Scoop tablespoon-sized portions onto the prepared baking sheet. Flatten each cookie slightly with your fingers. Bake for about 12-15 minutes or until edges are lightly golden. Allow to cool on wire racks before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: For added flavor, consider incorporating a dash of orange zest or swapping pistachios for walnuts or almonds. Store cookies in an airtight container at room temperature for up to a week.