Description
Indulge in the festive spirit with these delightful Cranberry Pistachio Shortbread Cookies. With their buttery, crumbly texture and a burst of tart cranberries paired with crunchy pistachios, these cookies are the perfect treat for any occasion. Whether you’re celebrating the holidays or enjoying a cozy afternoon, these easy-to-make cookies will surely become a favorite.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 cup dried cranberries (coarsely chopped)
- 1/2 cup pistachios (lightly toasted and coarsely chopped)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Gradually mix in the all-purpose flour, cornstarch, and salt until just combined.
- Gently fold in the dried cranberries and chopped pistachios using a spatula.
- Scoop tablespoon-sized portions of the dough onto parchment-lined baking sheets, flattening them slightly.
- Bake for 12-15 minutes until the edges are golden brown. Allow cooling on wire racks before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: - For added flavor, sprinkle sea salt on top before baking. - Substitute dried cherries for cranberries or use almonds instead of pistachios. - Chill the dough for at least an hour before baking to enhance texture.