Description
Cranberry Pistachio Shortbread Cookies are a delightful treat that perfectly blends buttery richness with the tartness of cranberries and the crunch of pistachios. These melt-in-your-mouth cookies are ideal for holiday gatherings or cozy afternoons, captivating everyone with their vibrant colors and inviting aroma. Simple to prepare and endlessly adaptable, this recipe is sure to become a cherished staple in your baking repertoire.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup dried cranberries (unsweetened)
- 1 cup pistachios (shelled and roughly chopped)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3 minutes).
- Mix in the vanilla extract, then gently fold in flour, salt, cranberries, and pistachios until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes or until edges are lightly golden; monitor to prevent burning.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg