Here’s a festive, buttery cookie that’s perfect for holidays or gifting 🎄✨
🍪 Cranberry Pistachio Shortbread Cookies
Ingredients (Makes about 24 cookies)
- 1 cup (226 g) unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup dried cranberries, chopped
- ½ cup shelled pistachios, chopped
Instructions
1️⃣ Cream the butter
Beat softened butter and powdered sugar until light and fluffy. Mix in vanilla.
2️⃣ Add dry ingredients
Gradually mix in flour and salt until just combined.
3️⃣ Fold in mix-ins
Stir in chopped cranberries and pistachios evenly.
4️⃣ Shape & chill
Divide dough in half and roll into 2 logs (about 2 inches thick).
Wrap in plastic wrap and refrigerate at least 1–2 hours (or until firm).
5️⃣ Slice & bake
- Preheat oven to 350°F (175°C).
- Slice into ¼-inch rounds and place on a lined baking sheet.
- Bake 12–15 minutes, until edges are lightly golden.
6️⃣ Cool
Let cool on the pan 5 minutes, then transfer to a rack.
Optional Finishes
- Dip half the cookie in melted white chocolate.
- Add orange zest for a citrus twist.
- Sprinkle with coarse sugar before baking for sparkle.
If you’d like, I can also give you a gluten-free or keto version.
