Cranberry Pistachio Shortbread Cookies
Cranberry Pistachio Shortbread Cookies are the perfect treat to brighten your holiday celebrations. With their buttery texture, sweet and tart cranberries, and crunchy pistachios, these cookies provide a delightful balance of flavors that will impress your family and friends. They are not only simple to make but also versatile enough for gift-giving or serving at festive gatherings. Whether paired with your favorite tea or as part of a dessert platter, these cookies add a touch of elegance to any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 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 until fully incorporated.
- In another bowl, whisk together the flour, salt, and optional cornstarch. Gradually combine this dry mixture with the butter-sugar blend until just mixed.
- Fold in the chopped cranberries and pistachios until evenly distributed.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for approximately 12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Nutrition
- Serving Size: 1 cookie (approximately 20g)
- Calories: 100
- Sugar: 4g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg