Description
Buttery, tender shortbread cookies studded with tart dried cranberries and crunchy pistachios are a festive treat perfect for the holidays.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
- Optional: white chocolate for drizzling
Instructions
- 1. In a large bowl, cream together butter and powdered sugar until light and fluffy.
- 2. Mix in vanilla and almond extracts until combined.
- 3. In a separate bowl, whisk together flour and salt.
- 4. Gradually add dry ingredients to the butter mixture and mix until a dough forms.
- 5. Fold in chopped cranberries and pistachios.
- 6. Shape dough into a log about 2 inches in diameter; wrap in plastic wrap and chill for at least 1 hour.
- 7. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- 8. Slice chilled dough into 1/4-inch rounds and place them on the baking sheet about 1 inch apart.
- 9. Bake for 12–14 minutes, or until edges are lightly golden.
- 10. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- 11. If desired, drizzle with melted white chocolate once cooled.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For easy slicing, roll dough in coarse sugar before chilling for a sparkling edge.
- You can freeze the dough log for up to 3 months. Simply slice and bake straight from frozen.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
Keywords: shortbread, cranberry, pistachio, holiday cookies