Description
Cranberry Pistachio Shortbread Cookies are the ultimate festive treat, combining crunchy pistachios and tart cranberries in a buttery, melt-in-your-mouth cookie. Perfect for holiday gatherings or cozy afternoons, these cookies are easy to make and visually stunning, adding a touch of color to any dessert table. With just a handful of ingredients and simple steps, you can create a delightful batch that will impress family and friends alike.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup shelled unsalted pistachios, chopped
- 1/2 cup dried cranberries, chopped
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
- Gradually mix in the flour and salt until just combined—avoid overmixing.
- Gently fold in the chopped pistachios and cranberries until evenly distributed.
- Scoop rounded balls of dough onto the prepared sheets, leaving space between each cookie. Flatten slightly with your palm.
- Bake for 12-15 minutes or until the edges are lightly golden. Let them cool on the baking sheets before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (24g)
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg