Description
These buttery, melt-in-your-mouth shortbread cookies are packed with tart cranberries and crunchy pistachios. They’re perfect for the holidays, afternoon tea, or as a simple treat with coffee. With a hint of vanilla and a crisp, crumbly texture, these cookies are as beautiful as they are delicious!
Ingredients
Units
Scale
- 1 cup (2 sticks) 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
- 1/2 cup shelled pistachios, chopped
Instructions
- Prepare the Dough:
- In a large mixing bowl, beat the butter and powdered sugar until light and creamy.
- Mix in the vanilla extract.
- Add the flour and salt, mixing until the dough just comes together.
- Fold in the chopped cranberries and pistachios.
- Shape the Dough:
- Divide the dough in half and shape each portion into a log about 2 inches in diameter.
- Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Bake the Cookies:
- Preheat the 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, spacing them slightly apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve & Enjoy:
- These cookies can be enjoyed as-is or drizzled with white chocolate for extra sweetness.
Notes
- :
- Make Ahead: Dough logs can be refrigerated for up to 5 days or frozen for up to 2 months. Slice and bake as needed.
- Add a Twist: Substitute orange zest for extra citrus flavor.
- Storage: Store in an airtight container at room temperature for up to 1 week.
- Recipe Details:
Nutrition
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 30 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg