Cranberry Pistachio Shortbread Cookies
Indulge in the festive spirit with these Cranberry Pistachio Shortbread Cookies. Perfectly sweet and delightfully crunchy, these cookies combine the tartness of dried cranberries with the rich flavor of pistachios, creating a treat that’s not only delicious but visually appealing too. Whether served at holiday gatherings, gifted in elegant boxes, or enjoyed with a warm beverage, these cookies are sure to impress. Simple to prepare and versatile enough for any occasion, they are an essential addition to your holiday baking repertoire.
- 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).
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract and gradually mix in the flour and salt until combined.
- Gently fold in the chopped cranberries and pistachios. If desired, add cornstarch for extra crispness.
- Scoop tablespoon-sized portions onto a baking sheet lined with parchment paper and flatten slightly.
- Bake for about 12 minutes or until lightly golden on the edges.
- Allow cookies to cool on the baking sheet briefly before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie (approximately 20g)
- Calories: 100
- Sugar: 4g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg