Description
Delightful shortbread cookies featuring tart cranberries and crunchy pistachios, perfect for sharing during festive gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 cup chopped dried cranberries
- ¾ cup chopped pistachios
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter and sugar until light and fluffy.
- Gradually mix in the flour, cornstarch, and salt, then fold in the cranberries and pistachios.
- Shape the dough into two logs, wrap in plastic wrap, and refrigerate for at least an hour.
- Slice the logs into ½-inch thick cookies and place them on a baking sheet lined with parchment paper.
- Bake for 12-14 minutes or until the edges are golden.
- Cool on the baking sheet before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to a week. They freeze well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, shortbread, dessert, cranberries, pistachios, holiday baking