Description
Cranberry Pistachio Shortbread Cookies are buttery, crumbly, and festive.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, shelled and chopped
Instructions
- Preheat oven to 325°F (160°C).
- In a large bowl, cream together butter, granulated sugar, and powdered sugar until light and fluffy.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in cranberries and pistachios.
- Divide dough in half. On a lightly floured surface, roll each half into a log about 1 1/2 inches in diameter.
- Wrap logs in plastic wrap and chill for at least 30 minutes.
- Remove logs from refrigerator and slice into 1/4-inch thick cookies.
- Place cookies on ungreased baking sheets.
- Bake for 12-15 minutes, or until edges are lightly golden.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use high-quality butter.
- Do not overmix the dough.
- Chilling the dough helps prevent the cookies from spreading too much during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg