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Perfect Cranberry Pistachio Shortbread Cookies (10)

Cranberry Pistachio Shortbread Cookies
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Whip up these delightful Cranberry Pistachio Shortbread Cookies for a taste of Christmas joy. They’re buttery, tart, and perfectly crunchy, making them a festive treat you’ll love to share.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup shelled pistachios, chopped
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the vanilla extract.
  4. In a separate bowl, whisk together the flour and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Gently fold in the chopped dried cranberries and pistachios.
  7. The dough will be slightly crumbly. Bring it together with your hands to form a cohesive ball.
  8. On a lightly floured surface, roll out the dough to about 1/2 inch thickness.
  9. Cut out shapes using cookie cutters, or simply press into a rectangle and cut into bars.
  10. Place the cookies on the prepared baking sheets.
  11. Bake for 18-22 minutes, or until the edges are lightly golden.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a smoother dough, ensure your butter is truly softened but not melted.
  • You can substitute other dried fruits like cherries or apricots for the cranberries.
  • For extra festive flair, drizzle with melted white chocolate after cooling.
  • Store in an airtight container at room temperature for up to a week.

Nutrition

Find it online: https://sundayflavor.com/cranberry-pistachio-shortbread-cookies/