Delightful Cranberry Pistachio Shortbread Cookies
These delightful cranberry pistachio shortbread cookies are buttery, melt-in-your-mouth, and packed with festive flavor. Perfect for holiday platters or an elegant everyday treat.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 70 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
Instructions
- In a large bowl, cream together the softened butter, powdered sugar, and salt until light and fluffy, about 2-3 minutes.
- Gradually add the all-purpose flour to the butter mixture, mixing on low speed until just combined and a soft dough forms. Do not overmix.
- Fold in the chopped dried cranberries and chopped pistachios until evenly distributed throughout the dough.
- Divide the dough in half and shape each half into a log about 1.5 inches in diameter. Wrap tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
- Remove one log of dough from the refrigerator. Slice into 1/4-inch thick rounds and place them about 1 inch apart on the prepared baking sheets.
- Bake for 15-18 minutes, or until the edges are lightly golden. The cookies should still be pale in the center.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the second log of dough.
Notes
For an extra touch of elegance, dust the cooled cookies lightly with additional powdered sugar before serving.