Cranberry Pistachio Shortbread Cookies
These buttery cranberry pistachio shortbread cookies combine rich flavors with a delightful crunch and a hint of tartness from cranberries, making them perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 1 cup granulated sugar
- 2 cups all-purpose flour Fluff and spoon the flour into the measuring cup.
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries, chopped Dried cranberries are preferred over fresh.
- 1/2 cup pistachios, chopped You can substitute with other nuts if desired.
- 1/4 cup powdered sugar For dusting before serving.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Gradually add the flour, cornstarch, and salt to the butter mixture, mixing until just combined.
- Stir in the vanilla extract, followed by the chopped cranberries and chopped pistachios. Ensure that the ingredients are evenly distributed throughout the dough.
- Divide the dough in half and shape each half into a log, about 2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 1 hour until firm.
- Once chilled, remove the logs from the refrigerator and slice them into 1/4-inch thick rounds.
- Arrange the cookie slices on the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 12-15 minutes until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Once cooled, dust the cookies lightly with powdered sugar if desired.
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Notes
Store cookies in an airtight container lined with parchment paper. They can be stored at room temperature for about a week or in the freezer for up to three months.