Cranberry Pistachio Shortbread Cookies: Delightful Recipe!
Delicious and buttery shortbread cookies with the tang of cranberries and the crunch of pistachios.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/3 cup pistachios, chopped (unsalted)
- 2 tablespoons cornstarch (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in vanilla extract.
- In another bowl, whisk together flour, salt, and optional cornstarch. Gradually add to the butter mixture until fully combined.
- Fold in chopped cranberries and pistachios gently.
- Shape the dough into logs about 2 inches in diameter and refrigerate for at least 30 minutes.
- Slice logs into approximately 1/4-inch thick cookies. Place on a parchment-lined baking sheet.
- Bake for about 12 minutes or until edges are slightly golden. Cool on wire racks before serving.
Notes
- Ensure butter is softened for easy mixing.
- Chilling the dough helps the cookies maintain their shape while baking.
- Adjust baking time according to your oven as different ovens may vary.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg