Cranberry Pistachio Shortbread Cookies
These delightful Cranberry Pistachio Shortbread Cookies are a perfect blend of buttery goodness, tart cranberries, and crunchy pistachios. They're ideal for holiday gatherings or a sweet treat any day.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper
- 1 electric mixer or whisk
- 1 rolling pin
- 1 cookie cutter or knife
- 1 cooling rack
Ingredients
- 1 cup unsalted butter, softened Ensure the butter is softened to room temperature for easy mixing.
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup dried cranberries, chopped
- ½ cup shelled pistachios, chopped
- ¼ cup powdered sugar for dusting, optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer.
- Add the vanilla extract and mix until combined.
- Gradually add the all-purpose flour and salt to the butter mixture, mixing until just combined.
- Gently fold in the chopped cranberries and pistachios using a spatula.
- Turn the dough onto a lightly floured surface and shape it into a log. Wrap it in plastic wrap and refrigerate for about 30 minutes until firm.
- Once chilled, remove the dough from the refrigerator. Slice the log into ¼-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- If desired, dust the cooled cookies with powdered sugar before serving.
Notes
For added flavor, consider experimenting with orange zest or almond extract.
Ensure the butter is softened to room temperature for easy mixing.
Store cookies in an airtight container to maintain freshness.