Cranberry Pistachio Shortbread Cookies
These Cranberry Pistachio Shortbread Cookies are buttery and crisp, filled with tangy cranberries and crunchy pistachios. A perfect balance of sweet and savory, these cookies are an elegant treat for the holidays or any special occasion.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Makes about 20 cookies 1x
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ½ tsp salt
- ½ tsp vanilla extract
- ½ cup dried cranberries, chopped
- ½ cup pistachios, chopped
Instructions
- Prepare the Dough:
- In a bowl, beat softened butter and powdered sugar until creamy.
- Mix in vanilla extract.
- Add flour and salt, stirring until a soft dough forms.
- Fold in chopped cranberries and pistachios.
- Shape & Chill:
- Roll the dough into a log about 2 inches in diameter. Wrap in plastic wrap.
- Chill in the refrigerator for at least 1 hour.
- Slice & Bake:
- Preheat oven to 350°F (175°C).
- Slice chilled dough into ½-inch thick rounds.
- Place on a baking sheet and bake for 12-15 minutes or until edges are lightly golden.
- Cool & Serve:
- Let cookies cool on a wire rack before enjoying!
Notes
- For an extra touch, you can drizzle the cooled cookies with melted white chocolate or sprinkle with additional chopped pistachios.
- These cookies are perfect for gift-giving or holiday cookie trays!
Nutrition
- Serving Size: 1 cookie
- Calories: 140kcal
- Sugar: 8g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg