Cranberry Pistachio Shortbread Cookies: A Festive Delight for the Holidays
Cranberry Pistachio Shortbread Cookies are the perfect festive treat for any occasion. Combining the tartness of dried cranberries with the nutty crunch of pistachios, these buttery cookies offer a delightful balance of flavors and textures. Easy to prepare and beautifully presented, they make an excellent addition to holiday gatherings or thoughtful gifts for friends and family.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract, then gradually mix in the all-purpose flour and salt until just combined.
- Gently fold in the chopped cranberries and pistachios until evenly distributed.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly.
- Bake for about 12 minutes or until edges turn lightly golden. Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Nutrition
- Serving Size: 1 cookie (about 18g)
- Calories: 94
- Sugar: 3g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg