Cranberry Pistachio Shortbread Cookies: A Festive Delight for the Holidays
Cranberry Pistachio Shortbread Cookies are a festive delight that captures the essence of the holiday season. With buttery crispness, a unique blend of tart cranberries, and crunchy pistachios, these cookies are perfect for any celebration. They’re simple to make and can be enjoyed fresh or stored for later. Whether you serve them on a decorative platter at a gathering, gift them in charming boxes, or enjoy them alongside your favorite cup of tea or coffee, these cookies are sure to impress family and friends alike. Embrace the spirit of the holidays with this easy-to-follow recipe that promises both flavor and elegance.
- 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 the oven to 350°F (175°C).
- In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy.
- Stir in vanilla extract until fully incorporated.
- In another bowl, whisk together flour and salt; gradually add this mixture to the butter-sugar blend until just combined.
- Gently fold in chopped cranberries and pistachios.
- Scoop tablespoon-sized portions onto a parchment-lined baking sheet, spacing them out.
- Bake for about 12 minutes or until edges are lightly golden.
- Cool on the baking sheet for five minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 4g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg