Here’s a delicious and buttery Cranberry Pistachio Shortbread Cookies recipe — perfect for a sweet, nutty treat. 🍪
🍪 Cranberry Pistachio Shortbread Cookies
Ingredients
- 1 cup (225 g) unsalted Butter (softened)
- ½ cup (100 g) sugar
- 2 cups (250 g) all-purpose Flour
- ½ tsp salt
- ½ cup chopped Pistachios (unsalted)
- ½ cup dried Cranberries
- 1 tsp vanilla extract
Instructions
1️⃣ Prepare the dough
- Preheat oven to 350°F (175°C).
- In a bowl, cream together butter and sugar until light and fluffy.
- Mix in vanilla extract.
- Gradually stir in flour and salt until a smooth dough forms.
- Fold in chopped pistachios and dried cranberries.
2️⃣ Shape the cookies
- Roll the dough into a log (about 2 inches in diameter) or form small balls.
- If using a log, chill for 30 minutes and then slice into ½-inch rounds.
3️⃣ Bake
- Place cookies on a lined baking sheet.
- Bake for 12–15 minutes until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
4️⃣ Optional
- Dust with powdered sugar once cooled for extra sweetness.
🍽️ Tips
- Store in an airtight container for up to a week.
- For extra flavor, toast pistachios lightly before adding.
- Can swap cranberries for dried cherries or raisins if desired.
If you want, I can also give a quick 3-ingredient version of cranberry pistachio shortbread cookies that takes just 15 minutes to prep and bake.
