Description
Indulge in these delightful Cranberry Pistachio Shortbread Cookies, featuring a buttery base paired with tart cranberries and crunchy pistachios—perfect for any occasion!
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup unsalted pistachios, chopped
- 1 cup dried cranberries
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat Your Oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Add Flour and Mix-Ins: Gradually mix in the all-purpose flour until just combined. Fold in the chopped pistachios and dried cranberries.
- Shape Your Cookies: Using a tablespoon or cookie scoop, portion out dough onto the prepared baking sheets, leaving space between each cookie.
- Bake Until Golden: Bake for about 12-15 minutes or until lightly golden around the edges.
- Cool and Enjoy: Let cool on the baking sheet for about five minutes before transferring to wire racks to cool completely.
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 145
- Sugar: 6g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: For a twist, substitute dried cranberries with dried cherries or raisins. Add a pinch of orange zest for an additional flavor boost. Chill the dough before shaping for better results.