Cranberry Pistachio Shortbread Cookies Recipe

These Cranberry Pistachio Shortbread Cookies are a delightful balance of buttery richness, tartness, and crunch.

Ingredients

1 cup (2 sticks) unsalted butter, softened

3/4 cup powdered sugar

1 tsp vanilla extract

2 cups all-purpose flour

1/2 tsp salt

1/2 cup dried cranberries, chopped

1/2 cup shelled pistachios, chopped

Instructions

Cream the Butter and Sugar:

In a large bowl, beat the softened butter and powdered sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until combined.

Add the Flour and Salt:

Gradually add the flour and salt to the butter mixture, mixing until just combined.

Fold in the Cranberries and Pistachios:

Gently fold in the chopped dried cranberries and pistachios until evenly distributed throughout the dough.

Shape the Dough:

Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.

Preheat and Slice:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds.

Bake the Cookies:

Place the cookies on the prepared baking sheet, about 1 inch apart. Bake for 12-15 minutes, or until the edges are lightly golden.

Cool and Serve:

Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Enjoy!