Description
Cranberry pistachio shortbread cookies are a delightful treat. They combine tart cranberries with crunchy pistachios for a unique flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped pistachios
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the softened butter and powdered sugar together.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until combined.
- Fold in the cranberries and pistachios.
- Form the dough into small balls and place them on a baking sheet.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let them cool on a wire rack before serving.
Notes
- Store cookies in an airtight container.
- For a sweeter taste, increase powdered sugar by 1/4 cup.
- Chill dough for 30 minutes for firmer cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 3g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cranberry pistachio shortbread cookies, cookies, dessert, baking