Description
Elegant cranberry pistachio shortbread cookies combine buttery flavor with tart cranberries and crunchy pistachios, perfect for the holiday season.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup shelled pistachios, roughly chopped
- Zest of 1 orange (optional)
- 4 oz white chocolate, chopped
- 1 tbsp coconut oil or butter
Instructions
- Bring the unsalted butter to room temperature. Preheat the oven to 325°F (160°C).
- In a stand mixer, cream the softened butter and powdered sugar until light and fluffy.
- Add vanilla and almond extracts, and orange zest if using, and mix until combined.
- Gradually add the flour and salt mixture, mixing until just incorporated.
- Fold in the chopped cranberries and pistachios gently with a spatula.
- Divide the dough into two logs, wrap in plastic wrap, and refrigerate for 2 to 24 hours.
- Slice the chilled logs into ¼-inch thick rounds and arrange on baking sheets.
- Bake for 15 to 20 minutes until edges are lightly golden.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack until completely cooled.
- Optional: Dip cookies in melted white chocolate and sprinkle with more chopped pistachios or cranberries.
- Store cookies in an airtight container at room temperature for up to a week.
Notes
For a more sophisticated touch, roll the dough logs in coarse sanding sugar before chilling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: holiday cookies, cranberry cookies, pistachio cookies, shortbread cookies, festive desserts