Description
Cranberry pistachio shortbread cookies are a delicious treat with a festive twist.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped pistachios
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the butter and powdered sugar together.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until combined.
- Fold in the cranberries and pistachios.
- Shape the dough into logs and wrap in plastic wrap.
- Chill the logs in the refrigerator for at least 30 minutes.
- Slice the logs into 1/4 inch thick rounds.
- Place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until lightly golden.
- Let cool on a wire rack before serving.
Notes
- Store cookies in an airtight container.
- Substitute walnuts for pistachios if desired.
- These cookies freeze well.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cranberry pistachio shortbread cookies, shortbread cookies, holiday cookies