Cranberry Pistachio Shortbread Cookies: A Festive Delight for the Holidays
Cranberry Pistachio Shortbread Cookies are the perfect festive treat this holiday season, blending rich buttery flavors with a delightful crunch from pistachios and a touch of tartness from dried cranberries. These cookies are not only easy to make, but they also elevate any gathering, whether it’s a holiday party or a cozy afternoon tea. With their vibrant colors and elegant presentation, they make for an excellent homemade gift option as well. Enjoy the joy of baking and sharing these delicious cookies that encapsulate the spirit of the holidays.
- 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, beat together softened butter and powdered sugar until light and fluffy, about 3-5 minutes.
- Stir in vanilla extract until combined.
- In another bowl, whisk together flour, salt, and cornstarch; gradually mix into the wet ingredients until fully integrated.
- Gently fold in chopped cranberries and pistachios.
- Scoop tablespoon-sized portions onto the prepared baking sheet and flatten slightly.
- Bake for 12 minutes or until edges are lightly golden; cool on wire racks.
Nutrition
- Serving Size: 1 cookie (24g)
- Calories: 110
- Sugar: 4g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg