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Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread Cookies for Cozy Indulgence

Cranberry Pistachio Shortbread Cookies combine sweet-tart cranberries and nutty pistachios for a delightful treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter Softened
  • 0.5 cup Powdered Sugar Sift if needed
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results
  • 2 cups All-Purpose Flour Can substitute with whole wheat
  • 0.5 teaspoon Salt Use fine salt for even distribution
For the Mix-Ins
  • 0.75 cup Dried Cranberries Opt for plump, juicy berries
  • 0.75 cup Roasted Unsalted Pistachios Can substitute with seeds for nut-free option

Equipment

  • Electric mixer
  • Mixing bowls
  • baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Cream 1 cup of softened unsalted butter for 2-3 minutes until light and fluffy.
  2. Gradually add 0.5 cup of powdered sugar, mixing until fully incorporated.
  3. Stir in 1 teaspoon of pure vanilla extract until just combined.
  4. In a separate bowl, whisk together 2 cups of all-purpose flour and 0.5 teaspoon of fine salt.
  5. Slowly add the dry mixture to the wet ingredients, mixing on low speed until just combined.
  6. Gently fold in 0.75 cup of dried cranberries and 0.75 cup of roasted unsalted pistachios.
  7. Shape the dough into logs or balls and place on a parchment-lined baking sheet.
  8. Preheat your oven to 325°F (160°C).
  9. Bake for 15-20 minutes, or until lightly golden around the edges.
  10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

For tips: use room temperature butter, mix lightly, and store in an airtight container.

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