Description
Delightful cookies combining the tartness of dried cranberries with the crunch of pistachios, wrapped in buttery shortbread.
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 cups all-purpose flour (or gluten-free flour)
- 1 cup dried cranberries
- 1/2 cup shelled pistachios, roughly chopped
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Line your baking sheet with parchment paper.
- Cream together the butter and sugar until fluffy and pale.
- Add the vanilla extract and salt, mixing well.
- Gradually incorporate the flour until just combined.
- Fold in the chopped cranberries and pistachios.
- Portion the dough onto the baking sheet, leaving space between cookies.
- Bake for 12-15 minutes until edges are lightly golden.
- Allow to cool on the baking sheet before transferring to a wire rack.
Notes
Chill the dough for 30 minutes before baking to maintain shape and enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: shortbread, cookies, dessert, cranberry, pistachio, holiday baking