Description
Indulge in the delightful combination of sweet and nutty flavors with these Cranberry Pistachio Shortbread Cookies. Each cookie features a rich buttery texture, chewy cranberries, and crunchy pistachios, making them a perfect treat for any occasion. Their vibrant colors and delicious taste will bring joy to your gatherings or cozy evenings at home.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 cup dried cranberries
- 1 cup chopped unsalted pistachios
- 2 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the butter and granulated sugar until light and fluffy. Add vanilla extract and mix well.
- In another bowl, whisk together the flour and salt. Gradually add this mixture to the butter mixture until fully combined.
- Fold in the cranberries and pistachios until evenly distributed.
- Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet with space between each cookie.
- Bake for 12-15 minutes or until edges are lightly golden. Allow cooling on a wire rack before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 134
- Sugar: 3g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 31mg
Keywords: Chill the dough for 30 minutes before baking to improve texture. Use fresh ingredients for optimal flavor; check expiration dates on dried fruits. For variations, substitute pistachios with almonds or walnuts if desired.