Description
Cranberry pistachio shortbread cookies are a festive treat perfect for the holidays.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and powdered sugar until light and fluffy.
- Mix in the flour and salt until just combined.
- Stir in the cranberries and pistachios.
- Form the dough into a log and wrap in plastic wrap. Chill for 1 hour.
- Slice the log into 1/4 inch thick rounds.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool on a wire rack before serving.
Notes
- Store in an airtight container for up to a week.
- For a festive touch, drizzle with white chocolate.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 3g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cranberry pistachio shortbread, holiday cookies, dessert recipes