Cranberry Pistachio Shortbread Cookies
Delightful cookies blending sweet dried cranberries and savory pistachios in a buttery shortbread base.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- Gradually add the all-purpose flour and salt, mixing until just combined.
- Gently fold in the chopped dried cranberries and pistachios.
- Roll the dough into a log about 2 inches in diameter and refrigerate for about 30 minutes.
- Slice the log into 1/4 inch rounds and place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to a week. Dough can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 3g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://www.nailzspa.com/cranberry-pistachio-shortbread-cookies/