Cranberry Pistachio Shortbread Cookies Recipe
Indulge in the delightful combination of buttery shortbread, tart cranberries, and crunchy pistachios with these Cranberry Pistachio Shortbread Cookies. Perfect for holiday baking or a sweet homemade treat any time of the year.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: About 2 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the cookies:
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
- 1 cup dried cranberries, chopped
- 1 cup pistachios, chopped
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Heat to 325°F (160°C). Line baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, beat softened butter and powdered sugar together until light and fluffy.
- Add vanilla: Mix in vanilla extract until combined.
- Combine dry ingredients: In a separate bowl, whisk flour, cornstarch, and salt. Gradually add to the butter mixture, stirring just until a dough forms.
- Fold in cranberries and pistachios: Gently mix chopped cranberries and pistachios into the dough.
- Shape cookies: Roll dough into a log (about 2 inches in diameter). Wrap in plastic wrap and chill for at least 1 hour until firm.
- Slice and bake: Slice dough into ¼-inch rounds and place on prepared baking sheets. Bake 12–15 minutes, or until edges are lightly golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Cranberry Pistachio Shortbread Cookies, holiday baking, homemade cookies, festive treats, buttery cookies