Description
Cranberry Pistachio Shortbread cookies are a festive delight, marrying buttery shortbread with tart cranberries and crunchy pistachios. These easy-to-make treats are perfect for any occasion, whether it’s a holiday celebration or a cozy afternoon tea. Their vibrant colors and irresistible flavor make them the star of any dessert table, leaving everyone craving more.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1 cup dried cranberries (chopped)
- 3/4 cup shelled pistachios (chopped)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Gradually incorporate the all-purpose flour and powdered sugar until combined.
- Gently fold in the chopped cranberries, pistachios, and vanilla extract until evenly mixed.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flattening them slightly.
- Bake for 12-15 minutes or until the edges turn golden brown. Allow to cool on a wire rack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 130
- Sugar: 6g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg