Description
Indulge in the buttery goodness of Cranberry Pistachio Shortbread Cookies. These delightful treats are perfect for any occasion, with the sweet-tart flavor of cranberries and the crunch of pistachios in every bite.
Ingredients
Scale
Shortbread Cookies:
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup dried cranberries
- ½ cup shelled pistachios, coarsely chopped
- Optional: ½ teaspoon orange zest
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C).
- Cream butter and sugar: In a large bowl, cream the softened butter and powdered sugar until smooth and fluffy.
- Add flavors: Mix in vanilla extract and orange zest if using.
- Mix dry ingredients: Gradually add the flour and salt, mixing until dough forms.
- Add mix-ins: Fold in cranberries and pistachios until evenly distributed.
- Shape dough: Divide dough in half, shape into logs, and refrigerate until firm.
- Slice and bake: Slice dough into rounds, place on a baking sheet, and bake until golden.
- Cool and enjoy: Cool on pan, then transfer to a wire rack to cool completely.
Notes
- For an elegant finish, dip cookies in melted white chocolate.
- Store cookies in an airtight container for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg