Cranberry Pistachio Shortbread Cookies
A delightful treat that combines rich, buttery shortbread with tart cranberries and crunchy pistachios.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
- Plastic Wrap
Ingredients
Ingredients
- 2 cups All-purpose flour Main structure-building ingredient.
- 1 cup Unsalted butter Softened to room temperature.
- 3/4 cup Granulated sugar Adds sweetness and texture.
- 1 cup Dried cranberries Chopped for even distribution.
- 1/2 cup Chopped pistachios Adds crunch and color.
- 1 teaspoon Vanilla extract Enhances overall flavor.
- 1/4 teaspoon Salt Enhances flavors.
- 1/4 cup Powdered sugar Optional for dusting.
Instructions
- Prepare your ingredients by measuring them accurately.
- Preheat your oven to 350°F (175°C).
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract and salt, mixing until incorporated.
- Gradually add the flour, mixing on low speed until just combined.
- Fold in the chopped cranberries and pistachios.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll the chilled dough into a log shape and chill for an additional 15-30 minutes.
- Slice the dough into 1/4-inch thick rounds and place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
- Serve and enjoy!
Notes
Store leftovers in an airtight container for up to a week.