Cranberry Pistachio Shortbread Cookies 🍪✨
Buttery, crisp, and bursting with festive flavors!
📋 Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
📝 Instructions
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter and powdered sugar until smooth.
3. Mix in the vanilla extract and salt.
4. Gradually blend in the flour until the mixture is fully combined.
5. Fold in the chopped cranberries and pistachios.
6. Divide the dough in half and shape each half into a log. Wrap in plastic wrap and chill for at least 1 hour or until firm.
7. Slice the logs into 1/4 inch thick cookies and place on a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Allow to cool on a rack before serving.
A Prep Time: 20 mins | Cooking Time: 15 mins | Total Time: 35 mins | Kcal: 150 per cookie | Servings: 24 cookies