Description
Buttery shortbread cookies studded with tart dried cranberries and crunchy pistachios, perfect for holidays or gifting.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 cups (240g) all-purpose flour
- 1/4 tsp salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, shelled and chopped
Instructions
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the vanilla and almond extract.
- Add the flour and salt, mixing until a soft dough forms.
- Fold in the chopped cranberries and pistachios.
- Divide the dough into two equal portions and shape each into a log about 2 inches in diameter. Wrap tightly in plastic wrap.
- Refrigerate for at least 2 hours, or until firm.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice the dough logs into 1/4-inch thick rounds and place on prepared baking sheets.
- Bake for 10–12 minutes, or until edges are just lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For cleaner slicing, freeze dough logs for 20 minutes before cutting.
- Add white chocolate chips for extra sweetness.
- Cookies store well in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American