Description
Cranberry Pistachio Shortbread Cookies are the perfect blend of buttery goodness, tart cranberries, and crunchy pistachios. These delightful treats melt in your mouth, making them ideal for festive gatherings or cozy afternoons with tea. With their vibrant colors and rich flavors, they are sure to impress family and friends. Follow this simple recipe to create a batch that brings warmth and joy to any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup dried cranberries
- 1/2 cup shelled pistachios, chopped
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup confectioners' sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Gradually add in the flour and salt until combined. The dough should be soft but not sticky.
- Gently fold in the cranberries and chopped pistachios.
- Drop rounded mounds of dough onto parchment-lined baking sheets, leaving space between each cookie.
- Bake for 12-15 minutes or until edges are lightly golden brown.
- Let cool on baking sheets for 5 minutes before transferring to wire racks.
- Dust with confectioners' sugar once cooled completely.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg