Description
Cranberry Pistachio Shortbread Cookies are buttery, festive treats featuring the tartness of dried cranberries and the crunch of pistachios. These slice-and-bake cookies are perfect for holiday celebrations or any time you crave a delicately sweet, crumbly cookie with a nutty twist.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- â…” cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
Add-ins
- ½ cup dried cranberries, chopped
- ½ cup shelled pistachios, chopped
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy to create a smooth, aerated base for the dough.
- Add Vanilla: Mix in the vanilla extract thoroughly to infuse the dough with subtle aromatic flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt, stirring continuously until a soft dough forms without overmixing.
- Fold in Cranberries and Pistachios: Gently fold the chopped dried cranberries and pistachios into the dough ensuring even distribution throughout.
- Shape and Chill Dough: Divide the dough into two equal parts, shape each into a 2-inch diameter log, wrap tightly in plastic wrap, and refrigerate for at least 2 hours until firm.
- Preheat Oven and Prepare Baking Sheet: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Slice Dough Logs: Remove chilled dough from refrigerator and slice into ¼-inch thick rounds, spacing them about 1 inch apart on the baking sheet.
- Bake Cookies: Bake the cookies for 12 to 14 minutes or until the edges are lightly golden, signaling they are perfectly baked.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These cookies can be made ahead and stored in an airtight container for up to one week to maintain freshness.
- For an extra festive touch, dip half of each cookie in melted white chocolate and let it set before serving.
