Cranberry Pistachio Shortbread Cookies: A Festive Delight for the Holidays
Indulge in the festive spirit with these delightful Cranberry Pistachio Shortbread Cookies. Perfect for holiday gatherings or as sweet homemade gifts, these cookies combine the tartness of dried cranberries and the crunch of pistachios with a buttery, melt-in-your-mouth shortbread texture. Easy to make with just a few simple ingredients, this recipe is a fantastic way to elevate your seasonal baking. Whether enjoyed fresh from the oven or stored for later, these cookies will fill your home with cozy aromas and warm hearts.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 pistachios, chopped (unsalted)
- 2 tablespoons cornstarch (optional)
Instructions
- Cream together softened butter and powdered sugar until fluffy.
- Stir in vanilla extract. Sift flour and salt together, then gradually mix into the butter mixture.
- Fold in chopped cranberries and pistachios until evenly distributed.
- Roll dough into logs (1.5 inches in diameter), wrap in plastic wrap, and chill for at least one hour.
- Preheat oven to 350°F (175°C). Slice chilled logs into rounds (about half an inch thick) and place on a parchment-lined baking sheet.
- Bake for 12 minutes or until lightly golden around the edges. Cool on a wire rack.
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 95
- Sugar: 4g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg