These Cranberry Pistachio Shortbread Cookies are a perfect balance of buttery, crunchy texture with a delightful mix of tart cranberries and crunchy pistachios. Whether for a holiday treat or a sweet snack, these cookies are both festive and easy to make. Their rich, melt-in-your-mouth flavor will make them a favorite for any occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, roughly chopped
- 1 tablespoon cornstarch (optional for extra crispness)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar together until smooth and creamy.
- Add Dry Ingredients: Gradually add the flour, salt, and cornstarch (if using) to the butter mixture. Mix until just combined into a dough.
- Add Flavorings: Stir in the vanilla extract, chopped cranberries, and pistachios until evenly distributed throughout the dough.
- Form the Cookies: Roll the dough into 1-inch balls and place them onto the prepared baking sheet, about 2 inches apart. Gently flatten each ball with a fork or your fingers.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve & Enjoy: Once cooled, enjoy these delicious cranberry pistachio shortbread cookies with a cup of tea or coffee!
Optional: For extra festive flair, dust the cooled cookies with a little powdered sugar before serving.