Description
A delightful shortbread cookie featuring the flavors of tart cranberries and crunchy pistachios, perfect for any holiday gathering.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ½ cup dried cranberries, chopped
- ½ cup pistachios, chopped
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Cream together the butter and sugar until light and fluffy (3-5 minutes).
- Add the vanilla extract and mix until incorporated.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry mixture to the butter mixture, stirring until just combined.
- Fold in the cranberries and pistachios evenly.
- Pat the dough into a rectangle about 1-inch thick or roll it out and cut into shapes.
- Refrigerate for at least 30 minutes.
- Slice the chilled dough and place on the prepared baking sheet.
- Bake for 15-20 minutes or until lightly golden around the edges.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For variations, you can use coconut oil instead of butter for a dairy-free version, and experiment with other nuts like walnuts or pecans.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Cranberry, Pistachio, Shortbread, Cookies, Holiday, Dessert
