Discover the irresistible cranberry pistachio shortbread cookie recipe perfect for your next gathering Enjoy a delightful blend of flavors
Ingredients
Scale
1 cup unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
1 cup dried cranberries, chopped
½ cup pistachios, shelled and chopped
1 tsp vanilla extract
¼ tsp salt
Instructions
Begin by preheating your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer until light and fluffy, about 2-3 minutes.
In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter-sugar blend, mixing on low speed until a dough forms.
Gently fold in the chopped cranberries and pistachios.
Transfer the dough to a lightly floured surface and shape it into a log about 1.5 inches in diameter. Wrap in plastic wrap and chill for at least 30 minutes.
Slice the chilled dough into ¼-inch thick rounds, arrange them on a baking sheet, and bake for 12-15 minutes.
Allow the cookies to cool for about 5 minutes before transferring them to a wire rack.
