Cranberry Pistachio Shortbread Cookies
These delightful cookies combine buttery shortbread with sweet cranberries and crunchy pistachios, making them perfect for any gathering or cozy night in.
Ingredients
Main Ingredients
- 2 cups all-purpose flour Use a high-quality brand for the best texture.
- 1/2 cup powdered sugar Adds sweetness and a melt-in-your-mouth texture.
- 1 cup unsalted butter, softened Essential for creaming; must be softened properly.
- 1/2 cup chopped dried cranberries Provides chewy tartness and a pop of color.
- 1/2 cup chopped pistachios Adds crunch and pairs well with cranberries.
- Zest of 1 orange Adds a fresh, zesty aroma.
- 1 teaspoon vanilla extract Gives a comforting, familiar flavor.
- 1/4 teaspoon salt Balances sweetness and enhances flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract and orange zest.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped cranberries and pistachios.
- Divide the dough in half and shape each half into a log. Roll in plastic wrap and refrigerate for at least an hour.
Baking
- Slice the chilled dough into 1/4 inch pieces and place on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and do not skip the chilling step. Customize flavors by using different nuts or citrus zest.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 40mgSugar: 4g
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