Cranberry Pistachio Shortbread Cookies
These Cranberry Pistachio Shortbread Cookies combine the buttery richness of traditional shortbread with the tartness of dried cranberries and the crunch of pistachios. Perfect for a festive treat or a cozy afternoon snack!
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 baking sheet
- 1 parchment paper
- 1 cookie cutter or knife
- 1 measuring cups and spoons
- 1 cooling rack
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon vanilla extract For a richer flavor, consider using almond extract instead of vanilla.
- ½ teaspoon salt
- ¾ cup dried cranberries, roughly chopped
- ¾ cup shelled pistachios, roughly chopped Can substitute with other nuts such as walnuts or pecans.
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy using an electric mixer or whisk.
- Add the powdered sugar, vanilla extract, and salt to the butter mixture. Continue to mix until well combined.
- Gradually add the all-purpose flour to the mixture, mixing until just combined. Be careful not to overmix.
- Fold in the chopped dried cranberries and pistachios using a rubber spatula until evenly distributed throughout the dough.
- Roll the dough into a log shape, approximately 2 inches in diameter. Wrap it in plastic wrap and refrigerate for at least 30 minutes until firm.
- Once the dough is firm, remove it from the refrigerator and slice it into ¼-inch thick rounds.
- Place the cookie rounds onto the prepared baking sheet, leaving some space between each cookie.
- Bake in the preheated oven for about 16-18 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For a richer flavor, consider using almond extract instead of vanilla.
You can substitute pistachios with other nuts of your choice, such as walnuts or pecans.
These cookies can be stored in an airtight container at room temperature for up to a week.