Cranberry Pistachio Shortbread Cookies
These Cranberry Pistachio Shortbread Cookies are a perfect combination of buttery, crumbly texture with the sweet tartness of cranberries and a crunchy bite of pistachios! A delicious treat for the holiday season or any special occasion
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 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 and chill in the refrigerator for at least 1 hour.
- Slice & Bake: Preheat the 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
- Chilling the dough helps keep the cookies from spreading too much during baking.
- You can adjust the size of the slices depending on how thick or thin you want your cookies.
- These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg