Description
These cranberry pistachio shortbread cookies are buttery, tender, and delicately sweet, with tart cranberries and crunchy pistachios in every bite. Perfect for holidays, gifting, or tea time.
Ingredients
- 1 cup unsalted butter, softened (226 g)
- 3/4 cup powdered sugar (90 g)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (250 g)
- 1/4 teaspoon salt
- 3/4 cup dried cranberries, chopped if large (110 g)
- 1/2 cup shelled pistachios, roughly chopped (60 g)
Instructions
- In a large bowl, cream the softened butter and powdered sugar until smooth and light using a spatula or hand mixer.
- Add the vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing just until a soft dough forms.
- Fold in the dried cranberries and chopped pistachios until evenly distributed.
- Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap in parchment paper or plastic wrap.
- Refrigerate the logs for at least 1 hour or until firm enough to slice cleanly.
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch rounds and place on the baking sheet with slight spacing.
- Bake for 12 to 15 minutes, or until edges are set and bottoms are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, add 1 tsp orange zest to the dough.
- Use a sharp knife and rotate the dough log for clean slices.
- The dough can be frozen for longer storage and sliced directly from chilled.
- Shortbread is lightly sweet; avoid adding extra sugar.
- Recipe doubles easily for a larger batch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
