Cranberry Pistachio Shortbread Cookies that Delight!
Delicious cranberry pistachio shortbread cookies that are buttery and crunchy, perfect for holiday baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- ½ cup dried cranberries, chopped
- ½ cup pistachios, chopped
- 1 tablespoon orange zest (optional)
Instructions
- In a large bowl, beat the butter and powdered sugar together until light and creamy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped cranberries, pistachios, and orange zest if using.
- Shape the dough into a log (about 2 inches in diameter), wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the butter is at room temperature for easier mixing.
- Chilling the dough helps achieve a nice texture when baked.
- Store cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 2g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg