Description
Cranberry Pistachio Shortbread Cookies are buttery, melt-in-your-mouth cookies filled with tangy cranberries and crunchy pistachios, making them a perfect treat for the holidays or any special occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
- 1/2 teaspoon vanilla extract
- 1 tablespoon orange zest (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat together the softened butter and powdered sugar until light and fluffy.
- Gradually add the flour and salt to the butter mixture, mixing until combined. Stir in the chopped cranberries, pistachios, vanilla extract, and orange zest (if using).
- Form the dough into a ball, then roll it out on a lightly floured surface to about 1/4 inch thickness.
- Use a cookie cutter to cut the dough into desired shapes (round, square, etc.).
- Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, drizzle the cooled cookies with melted white chocolate or dip them in dark chocolate.
- You can store the cookies in an airtight container for up to a week, or freeze for longer storage.
- To make the cookies extra festive, sprinkle with sugar before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cranberry pistachio cookies, shortbread cookies, holiday cookies, buttery cookies, festive cookies