Description
Cranberry Pistachio Shortbread Cookies are buttery, crisp, and bursting with festive flavor. These slice-and-bake cookies blend sweet-tart cranberries with crunchy pistachios, making them perfect for holiday cookie trays or year-round tea time treats.
Ingredients
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- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
Instructions
- In a large bowl, cream the softened butter and powdered sugar together until smooth and fluffy.
- Mix in vanilla extract.
- Gradually add the flour and salt, mixing just until the dough comes together.
- Stir in chopped cranberries and pistachios until evenly distributed.
- Divide dough in half and shape each portion into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours, or until firm.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice dough into ¼-inch thick rounds and place on prepared baking sheets about 1 inch apart.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- Roll dough logs in coarse sugar before slicing for a sparkly edge.
- Cookies can be stored in an airtight container for up to 1 week.
- Freeze dough logs for up to 2 months—slice and bake straight from the freezer.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg