Description

Cranberry Pistachio Shortbread Cookies are a delightful treat to brighten up your holiday festivities. With a buttery base complemented by the tartness of cranberries and the crunch of pistachios, these cookies offer a perfect balance of flavors and textures. Simple to make and visually appealing, they are ideal for gift-giving, sharing at gatherings, or enjoying with a warm cup of tea. This recipe provides an easy way to create delicious cookies that embody the spirit of the season.

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries, chopped
1/3 cup unsalted pistachios, chopped
2 tablespoons cornstarch (optional, for extra crispness)

Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
In another bowl, whisk together the flour, salt, and optional cornstarch. Gradually add this dry mixture to the creamed butter mixture until just combined.
Gently fold in the chopped cranberries and pistachios.
Roll out the dough on a floured surface to about 1/4 inch thick. Cut into desired shapes and place on a parchment-lined baking sheet.
Bake for approximately 12 minutes or until lightly golden around the edges. Allow cooling before serving.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (30g)
Calories: 140
Sugar: 6g
Sodium: 60mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg

Keywords: For added flavor, consider incorporating orange zest or almond extract into the dough. These cookies can be stored in an airtight container for up to one week or frozen for up to three months.