Cranberry Pistachio Shortbread Cookies: A Festive Delight for the Holidays
Cranberry Pistachio Shortbread Cookies are a delightful treat that perfectly captures the spirit of the holiday season. These buttery, crisp cookies are enriched with tart dried cranberries and crunchy pistachios, offering a unique flavor combination that is both festive and satisfying. Their elegant appearance makes them an excellent choice for gifting or serving at gatherings, while their simple preparation allows even novice bakers to create these delicious treats in no time. Whether enjoyed alongside a warm beverage or displayed on a dessert platter, these cookies are sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/3 cup pistachios, chopped (unsalted)
- 2 tablespoons cornstarch (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy (about 2-3 minutes).
- Mix in the vanilla extract, then gradually add flour and salt until combined. If using cornstarch for added crispness, incorporate it now.
- Gently fold in the chopped cranberries and pistachios until evenly distributed.
- Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes or until edges are lightly golden. Allow cooling before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie (approximately 20g)
- Calories: 100
- Sugar: 4g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg