Cranberry Pistachio Shortbread Cookies
These delightful cookies combine rich butter with tart cranberries and crunchy pistachios, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure the butter is softened to room temperature.
- ½ cup powdered sugar
- 2 cups all-purpose flour Can be substituted with gluten-free flour for gluten-free cookies.
- ½ tsp salt Omit if using salted butter.
- ½ tsp vanilla extract
- ½ cup dried cranberries, chopped Can be substituted with other dried fruits such as cherries or apricots.
- ½ cup pistachios, chopped Can be replaced with different nuts like walnuts or almonds.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until smooth.
- Mix in the vanilla extract and salt.
- Gradually blend in the flour until the mixture is fully combined.
- Fold in the chopped cranberries and pistachios.
- Divide the dough in half and shape each half into a log. Wrap in plastic wrap and chill for at least 1 hour or until firm.
Baking
- Slice the logs into 1/4 inch thick cookies and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on a rack before serving.
Notes
These cookies can be served on their own or with a light dusting of powdered sugar on top for a festive touch. They pair wonderfully with tea, coffee, or milk. Store in an airtight container at room temperature for up to a week or freeze for up to three months.