Cranberry Pistachio Shortbread Cookies: A Festive Delight for the Holidays
Cranberry Pistachio Shortbread Cookies are a delightful combination of buttery goodness, tart cranberries, and crunchy pistachios. These festive treats are perfect for holiday gatherings, gift-giving, or enjoying with a cozy cup of tea. Their elegant appearance and unique flavors make them a must-try this season. With minimal effort, you can whip up these cookies that are sure to impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/3 cup pistachios, chopped (unsalted)
- Optional: 2 tablespoons cornstarch
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract to the mixture. Gradually sift in the flour and salt, mixing until just combined.
- Gently fold in the chopped cranberries and pistachios. If desired, add cornstarch for extra crispness.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 minutes or until the edges are lightly golden. Allow cooling on the baking sheet for 5 minutes before transferring to a cooling rack.
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 130
- Sugar: 5g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 20mg