Cranberry Pistachio Shortbread Cookies: A Festive Delight for the Holidays
Cranberry Pistachio Shortbread Cookies are a delightful addition to your holiday celebrations. These cookies boast a rich, buttery texture, complemented by the tartness of dried cranberries and the crunch of pistachios, making them an irresistible treat for any gathering. Perfect for gifting or enjoying with a warm beverage, these cookies are easy to make and visually appealing on any dessert platter. Impress your guests with these festive delights that are sure to become a seasonal favorite!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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).
- In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy.
- Mix in vanilla extract until well combined.
- Gradually add all-purpose flour, salt, and optional cornstarch. Mix until just combined.
- Gently fold in chopped cranberries and pistachios.
- Shape dough into balls or cut out desired shapes; place on a parchment-lined baking sheet about 2 inches apart.
- Bake for approximately 12 minutes or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 4g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg