Cranberry Pistachio Shortbread Cookies
Cranberry Pistachio Shortbread Cookies are a festive delight, combining buttery richness with the tartness of cranberries and the crunch of pistachios. These easy-to-make cookies are perfect for holiday gatherings or cozy afternoons at home. Their vibrant colors and unique flavor profile make them an eye-catching treat that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, cream together the butter and sugar until fluffy.
- Mix in vanilla extract and salt.
- Gradually stir in flour until just combined, then fold in cranberries and pistachios.
- Form dough into small balls (about 1 tablespoon each) and place on prepared baking sheets, spaced 2 inches apart.
- Bake for 12-15 minutes until edges are lightly golden. Cool on wire racks before serving.
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 100
- Sugar: 4g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg