Cranberry Pistachio Shortbread Cookies
Delightful shortbread cookies with a melt-in-your-mouth texture, combining buttery flavor with sweet cranberries and crunchy pistachios.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 3/4 cup powdered sugar Adjust for sweetness preference.
- 2 cups all-purpose flour Spoon and level the flour to prevent dry cookies.
- 1 teaspoon vanilla extract Can substitute almond extract for a different flavor.
- 1/2 teaspoon salt Reduce if using salted pistachios.
- 1 cup dried cranberries, chopped Can substitute dried cherries or apricots.
- 1 cup pistachios, shelled and chopped Consider toasting for enhanced flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
- Add the vanilla extract and mix until well combined.
- Gradually add the all-purpose flour and salt, mixing until it just comes together. Avoid overmixing.
- Fold in the chopped cranberries and pistachios until evenly distributed.
- Divide the dough in half, shape each half into a log about 1.5 inches in diameter, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Remove the logs from the refrigerator and slice them into 1/4-inch thick rounds.
- Place the cookie slices on the prepared baking sheet, leaving space between each cookie.
Baking
- Bake in the preheated oven for 12-15 minutes, or until edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
To serve, arrange on a cake stand or platter, dust with additional powdered sugar for elegance. Package them in decorative boxes for gifting.