Cranberry Pistachio Shortbread Cookies with Butter and Vanilla
Slice and bake shortbread cookies with dried cranberries and chopped pistachios.
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Plastic wrap
- Sharp knife
- Baking sheet
- Parchment paper
- Wire rack
Ingredients
Main Ingredients
- 1 cup unsalted butter softened to room temperature
- ½ cup powdered sugar
- 2 cup all purpose flour
- ½ tsp kosher salt
- ½ tsp vanilla extract
- ½ cup dried cranberries chopped
- ½ cup shelled pistachios chopped
Instructions
Cooking
- Cream. Beat the butter and powdered sugar for 2 minutes, then mix in the vanilla and salt.
- Add flour and mix ins. Mix in the flour until crumbly, then fold in the cranberries and pistachios.
- Chill. Shape the dough into 2 logs, wrap them, and chill for at least 1 hour until firm.
- Slice. Heat the oven to 350 degrees F, then slice the logs into 1/4 inch rounds and place them on a lined sheet.
- Bake. Bake for 12 to 15 minutes, until the edges are lightly golden, then cool on a rack.
Notes
Substitutions: Use dried cherries or apricots for the cranberries and walnuts or almonds for the pistachios.
Tips: Chill the logs until firm for clean slices.
Storage: Keep at room temperature for up to 4 days or freeze for up to 3 months.