Description
Cranberry Pistachio Shortbread cookies are a delightful treat that combines rich, buttery flavor with the tartness of dried cranberries and the crunch of pistachios. Each bite melts in your mouth, offering a festive experience perfect for holiday gatherings, afternoon tea, or as thoughtful gifts. Easy to make and visually stunning, these cookies bring warmth and cheer to any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 cup dried cranberries, chopped
- 1 cup pistachios, chopped and lightly toasted
- 2 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy (about 3 minutes).
- Sift in flour and cornstarch; mix on low speed until just combined.
- Stir in dried cranberries, chopped pistachios, and vanilla extract until evenly distributed.
- Scoop tablespoon-sized portions onto prepared baking sheet, spacing them two inches apart. Flatten slightly with your palm.
- Bake for 12-15 minutes until edges are lightly golden. Cool on the baking sheet for five minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 130
- Sugar: 6g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg