Cranberry Pistachio Shortbread Cookies
Cranberry Pistachio Shortbread Cookies are the perfect festive treat to brighten up your holiday celebrations! Combining the tartness of cranberries with the nutty crunch of pistachios, these cookies offer a delightful contrast in flavors and textures. With a buttery, melt-in-your-mouth texture, they make an elegant addition to any dessert table or a charming homemade gift for friends and family. Easy to prepare and visually appealing, these cookies will surely impress at holiday gatherings or cozy evenings at home.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/3 cup pistachios, chopped (unsalted)
- 2 tablespoons cornstarch (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract. In another bowl, whisk together flour and salt; gradually add to the butter mixture until just combined.
- Fold in chopped cranberries and pistachios, adding cornstarch if desired for extra crispness.
- Scoop tablespoon-sized amounts onto the prepared baking sheet, spacing them apart. Flatten each cookie slightly.
- Bake for about 12 minutes or until edges are lightly golden. Cool on the baking sheet before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 95
- Sugar: 3g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg