Description
Cranberry Pistachio Shortbread is a buttery, tender cookie studded with tart dried cranberries and crunchy pistachios. These festive slice-and-bake treats are perfect for holiday gifting, entertaining, or enjoying with a cozy cup of tea.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt (if using unsalted butter)
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
Instructions
- Cream butter and powdered sugar together until light and smooth.
- Add vanilla extract and mix until combined.
- Gradually add flour and salt, mixing just until incorporated.
- Fold in chopped cranberries and pistachios evenly.
- Divide dough in half, shape each into a log (about 2 inches in diameter), and wrap in plastic wrap.
- Chill dough for at least 2 hours, or until firm.
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Slice dough into 1/4-inch thick rounds and place on baking sheet, spaced slightly apart.
- Bake for 12–15 minutes, or until edges are lightly golden.
- Cool on pan for a few minutes before transferring to a wire rack.
Notes
- Dip cookies in melted white chocolate for an elegant finish.
- Add orange zest to the dough for a citrus twist.
- Chopped almonds or pecans can replace pistachios if needed.
- Add 1 tbsp cornstarch to the flour for a softer texture.
- Freeze baked cookies or dough logs for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
