Description
Cranberry pistachio shortbread cookies are a delightful treat that combines sweet and nutty flavors.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped pistachios
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the butter and powdered sugar until smooth.
- Add vanilla extract and mix well.
- In another bowl, whisk flour, cornstarch, and salt.
- Gradually add the dry mixture to the butter mixture.
- Fold in cranberries and pistachios.
- Shape the dough into logs and wrap in plastic wrap.
- Chill in the refrigerator for 1 hour.
- Slice the logs into round cookies and place on a baking sheet.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on a wire rack.
Notes
- Store cookies in an airtight container.
- For a festive touch, drizzle melted chocolate on top.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 3g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Cranberry Pistachio Shortbread Cookies