Cranberry Pistachio Shortbread Cookies
Delightful shortbread cookies infused with cranberries and pistachios for a festive treat.
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour Spoon into measuring cup to prevent excess.
- 1 cup unsalted butter, softened Ensure it's at room temperature.
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Mix-Ins
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract and salt until fully combined.
- Gradually add the flour, stirring until just combined. Avoid overmixing.
- Fold in the chopped cranberries and pistachios evenly into the dough.
- Divide the dough into two equal portions and roll each into a log about 1-2 inches in diameter.
- Wrap the logs in plastic wrap and chill in the refrigerator for at least 1 hour.
Baking
- After chilling, remove logs from the refrigerator and slice into 1/4-inch thick rounds.
- Place slices onto the prepared baking sheet, leaving space between cookies.
- Bake for 12-15 minutes or until the edges are lightly golden. Watch closely to avoid overbaking.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For an elegant presentation, serve with fresh cranberries or mint leaves. Dust with powdered sugar for a snowy finish. Cookies pair well with tea or coffee.