Cranberry Pistachio Shortbread Cookies: The Best Festive Treat
Indulge in these delicious cranberry pistachio shortbread cookies, perfect for the holiday season!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped dried cranberries
- 3/4 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the butter and powdered sugar together until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the cranberries and pistachios.
- Shape the dough into logs and wrap in plastic wrap. Chill for at least 1 hour.
- Slice the logs into cookies and place them on a baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool on the baking sheet before transferring to a wire rack.
Notes
- For a sweeter cookie, increase the powdered sugar.
- These cookies can be frozen for up to three months.
Nutrition
- Serving Size: 2 cookies
- Calories: 100
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
Keywords: Cranberry Pistachio Shortbread Cookies