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Cranberry Pistachio Shortbread Cookies: A Festive Delight for the Holidays

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Cranberry Pistachio Shortbread Cookies are the ultimate festive treat, blending buttery richness with tart cranberries and crunchy pistachios. These cookies are a delightful addition to any holiday gathering, offering an elegant touch that is sure to impress. With their beautiful appearance and delicious flavors, they are perfect for sharing with family or presenting as gifts. The simple recipe makes these cookies accessible for bakers of all skill levels, allowing you to whip up a batch in no time. Whether enjoyed with coffee, tea, or hot chocolate, these cookies will elevate your holiday celebrations.

Ingredients

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  • 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

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the vanilla.
  3. In a separate bowl, sift together flour, salt, and cornstarch (if using). Gradually incorporate into the butter mixture until just combined.
  4. Fold in chopped cranberries and pistachios until evenly distributed.
  5. Scoop tablespoon-sized portions onto a parchment-lined baking sheet; shape if desired.
  6. Bake for approximately 12 minutes or until edges are lightly golden. Let cool on a wire rack.

Nutrition

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