Description
Delightful shortbread cookies featuring the sweet-tart contrast of dried cranberries and the crunch of pistachios, perfect for cozy gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup dried cranberries, chopped
- 1/2 cup pistachios, crushed
Instructions
- In a large mixing bowl, beat together the softened butter, granulated sugar, and powdered sugar until creamy. Add in the vanilla extract and mix well.
- Gradually sift in your flour and salt. Mix until just combined; don’t overwork the dough! Fold in the dried cranberries and crushed pistachios gently.
- Turn the dough onto a floured surface. Divide it in half, rolling each portion into a log about 1.5 inches in diameter. Wrap in plastic wrap and chill in the refrigerator for at least an hour.
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- Slice the chilled logs into approximately ¼-inch thick rounds, placing them on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges start to turn a light golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For added decoration, dust with powdered sugar once cooled. Ensure ingredients are fresh for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, cranberry, pistachio, shortbread, dessert, baking