Description
Cranberry Pistachio Shortbread Cookies are buttery, melt-in-your-mouth cookies filled with tangy cranberries and crunchy pistachios. They are perfect for holiday baking or any special occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Beat the softened butter with powdered sugar until light and fluffy. Add vanilla extract, then gradually mix in the flour, cornstarch, and salt. Fold in cranberries and pistachios.
- Roll the dough into a log, then refrigerate for 30-60 minutes to firm up.
- Slice the dough into 1/4-inch rounds. Bake for 12–15 minutes until golden at the edges.
- Let the cookies cool. If desired, drizzle with a glaze made from powdered sugar, milk, and vanilla extract.
Notes
- These cookies can be stored in an airtight container for up to a week.
- They make a great gift during the holidays.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Cranberry Pistachio Shortbread Cookies, holiday cookies, shortbread cookies, cookie recipes