Cranberry Pistachio Shortbread Cookies: A Festive Delight for the Holidays
Cranberry Pistachio Shortbread Cookies are the perfect festive treat that combines the rich, buttery texture of traditional shortbread with the delightful crunch of pistachios and the tartness of dried cranberries. These cookies are simple to make, making them ideal for holiday gatherings, cozy tea parties, or as thoughtful homemade gifts. Their beautiful color contrast and unique flavor combination will impress guests and loved ones alike. Whether served on a dessert platter or paired with a warm beverage, these cookies are sure to become a holiday favorite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/3 cup pistachios, chopped (unsalted)
- 2 tablespoons cornstarch (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy.
- Mix in vanilla extract until fully incorporated.
- In another bowl, whisk together flour, salt, and cornstarch (if using). Gradually add this to the butter mixture until just combined.
- Gently fold in chopped cranberries and pistachios.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them two inches apart.
- Bake for about 12 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 4g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg