Description
Cranberry Pistachio Shortbread is a delightful holiday treat that combines buttery, crumbly goodness with the tartness of cranberries and the satisfying crunch of pistachios. These cookies are not only visually appealing but also incredibly easy to make, making them perfect for festive gatherings or as a sweet gift for loved ones. With their irresistible flavor and melt-in-your-mouth texture, they’re sure to become a favorite in your home.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 cup shelled pistachios, chopped
- 1 cup dried cranberries, chopped
- 2 cups all-purpose flour
- 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 the butter and sugar together until light and fluffy (about 3-4 minutes).
- Stir in the vanilla extract, chopped pistachios, and cranberries.
- Gradually add flour and salt to the mixture until just combined.
- Scoop tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until edges are golden brown. Let cool before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 cookie (approximately 30g)
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg