Description
Simple shortbread cookies featuring dried cranberries and chopped pistachios.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined to form a dough.
- Fold in the chopped dried cranberries and pistachios.
- Press the dough evenly into an 8×8 inch pan or roll out and cut into desired shapes.
- Bake for 20 to 25 minutes, or until the edges are lightly golden.
- Let the shortbread cool in the pan for 10 minutes before cutting into squares or shapes.
- Cool completely on a wire rack.
Notes
- For a finer texture, chill the dough for 30 minutes before pressing into the pan.
- You can dust the tops with powdered sugar before serving if you prefer.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 8
- Sodium: 50
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 25
Keywords: cranberry, pistachio, shortbread, cookie, butter cookie, holiday baking