Description
Delightful shortbread cookies with sweet cranberries and crunchy pistachios, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined. Fold in the chopped cranberries and pistachios.
- Scoop tablespoon-sized amounts of dough, roll into balls, and flatten slightly on a parchment-lined baking sheet.
- Bake for 12-15 minutes, or until edges are lightly golden. Let cool before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 4g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg