Cranberry Pistachio Shortbread Cookies
These delightful cookies combine buttery richness with the sweetness of cranberries and the crunch of pistachios, making them a perfect treat for holiday gatherings and afternoon tea.
Servings: 24 cookies
Calories: 150kcal
Ingredients
For the cookies
- 1 cup unsalted butter, softened Use room temperature butter for easier mixing.
- 1/2 cup fine powdered sugar Essential for achieving the right cookie texture.
- 2 cups all-purpose flour, sifted Sifting ensures a light texture.
- 1/2 teaspoon salt Balances the sweetness.
- 1/2 teaspoon pure vanilla extract Adds depth to the flavor.
- 1/2 cup dried cranberries, finely chopped Provides fruity bursts of flavor.
- 1/2 cup shelled pistachios, roughly chopped Contributes a crunchy texture.
Instructions
Prepare the Dough
- Preheat your oven to 350°F (175°C) and beat the softened butter and powdered sugar together until light and creamy.
- Stir in the pure vanilla extract.
- Gradually add the sifted flour and salt, mixing until a soft dough forms.
- Fold in the finely chopped cranberries and roughly chopped pistachios.
Shape & Chill
- Roll the dough into a log about 2 inches in diameter and wrap tightly in plastic wrap.
- Refrigerate for at least 1 hour to firm up.
Slice & Bake
- After chilling, slice the log into 1/4-inch rounds and place on a lined baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
Cool & Serve
- Transfer cookies to a wire rack to cool completely before serving.
Notes
For best results, use room temperature butter for better texture. You can add lemon zest for a fresh twist or substitute cranberries with other dried fruits.