Description
Enjoy the comforting aroma of these tender and crunchy Cranberry Pistachio Shortbread cookies, perfect for cozy afternoons or holiday gatherings.
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
- 1/2 cup pistachios, chopped
- Zest of 1 orange
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and powdered sugar together until light and fluffy.
- Stir in the vanilla extract and the orange zest.
- Add the flour and salt, mixing until just combined.
- Fold in the chopped dried cranberries and pistachios.
- Roll the dough into balls and place them on the prepared baking sheet, flattening them slightly.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden.
- Cool on a wire rack before serving.
Notes
Dough can be made ahead and chilled. Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg