Description
Cranberry Pistachio Shortbread Cookies are a gourmet twist on classic buttery shortbread, combining tart dried cranberries with nutty pistachios for a perfectly balanced, melt-in-your-mouth cookie ideal for holidays and special occasions.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- ¼ tsp salt
- ½ cup dried cranberries, chopped
- ½ cup pistachios, chopped
Instructions
- Preheat oven to 325°F and line baking sheets with parchment paper.
- Cream butter and powdered sugar until light and fluffy.
- Mix in vanilla extract.
- Gradually add flour and salt, mixing just until combined.
- Fold in cranberries and pistachios.
- Divide dough and shape into two logs; wrap and chill for 1 hour.
- Slice dough into ¼-inch rounds and place on baking sheets.
- Bake for 12–14 minutes until edges are lightly golden.
- Cool briefly on pan, then transfer to wire rack.
Notes
Chilling the dough is essential for clean slices and preventing spread. For best texture, allow cookies to cool completely before storing.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
Keywords: cranberry pistachio cookies, shortbread cookies, holiday cookies, buttery shortbread