Description
Cranberry Pistachio Shortbread Cookies are a delightful combination of buttery goodness, tart cranberries, and crunchy pistachios. These cookies are perfect for holiday gatherings or cozy evenings at home, offering a burst of flavor in every bite. With their festive colors and melt-in-your-mouth texture, they will surely impress family and friends alike.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup dried cranberries (chopped)
- 1 cup pistachios (chopped)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Gradually mix in flour and salt until just combined; avoid overmixing.
- Fold in cranberries and pistachios evenly into the dough.
- Using a cookie scoop, drop dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on baking sheets for 5 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 6g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg