Cranberry Pistachio Shortbread Cookies
Cranberry Pistachio Shortbread Cookies are a delightful treat that beautifully captures the festive spirit of the holiday season. With their rich buttery texture and the perfect crunch from pistachios, these cookies make an excellent addition to any gathering. The vibrant red cranberries combined with the green pistachios not only create an appealing visual but also deliver a unique flavor experience that’s both sweet and slightly tart. Whether you’re sharing them at a holiday party, packaging them as thoughtful gifts, or enjoying them during quiet afternoon breaks, these cookies are sure to impress.
- 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
- 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.
- Mix in the vanilla extract, then gradually add the flour and salt until fully incorporated.
- Gently fold in the chopped cranberries and pistachios until evenly distributed.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for about 12 minutes or until lightly golden around the edges.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg