Cranberry Pistachio Shortbread Cookies
Delightful cookies combining buttery sweetness with tangy cranberries and crunchy pistachios, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Room temperature
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour Spoon and leveled for accuracy
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped Consider toasting for enhanced flavor
- 1/4 teaspoon almond extract (optional) For added flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
- Mix in the vanilla extract and almond extract, if desired.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped cranberries and pistachios.
- Scoop tablespoon-sized portions of dough, rolling them into balls and placing them on the prepared baking sheet, spaced about 2 inches apart.
- Gently flatten each cookie ball with the bottom of a glass or your palm.
Baking
- Bake in the preheated oven for 12-15 minutes or until the edges turn lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Best enjoyed fresh within the first few days. Store in an airtight container or freeze for longer storage. Consider adding lemon or orange zest for a citrusy twist.