Description
Buttery, melt-in-your-mouth shortbread cookies studded with tart dried cranberries and crunchy pistachios festive, elegant, and perfect for holidays or gifting.
Ingredients
1 cup unsalted butter, softened
2/3 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1/2 cup dried cranberries, chopped
1/2 cup shelled pistachios, chopped
Extra powdered sugar for dusting (optional)
Instructions
1. Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
2. In a bowl, cream butter and powdered sugar until smooth.
3. Mix in vanilla extract.
4. Add flour and salt and mix until a soft dough forms.
5. Fold in cranberries and pistachios.
6. Roll dough into 1-inch balls and place on baking sheet, flattening slightly.
7. Bake for 14–16 minutes until edges are just lightly golden.
8. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
9. Dust with powdered sugar if desired before serving.
Notes
Do not overbake to keep cookies tender.
Dough can be chilled for cleaner shaping.
Cookies store well for up to a week in an airtight container.
- Prep Time: 15 mins
- Cook Time: 16 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 6g
- Sodium: 65mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cranberry pistachio shortbread, holiday cookies, shortbread cookies, christmas baking