Description
Cranberry Pistachio Shortbread Cookies are buttery, crumbly, and perfect for the holiday season. Packed with dried cranberries and crunchy pistachios, these cookies are easy to make, gift-worthy, and melt in your mouth.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and powdered sugar until light and fluffy in a mixing bowl.
- Gradually add flour and cornstarch, mixing until a soft dough forms.
- Fold in cranberries and pistachios evenly.
- Divide dough into two portions. Roll each into a 2-inch diameter log, wrap in plastic, and refrigerate for 1 hour.
- Slice chilled logs into 1/4-inch thick rounds. Arrange on baking sheets, spaced 1 inch apart.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Add orange or lemon zest for a citrus twist.
- Drizzle with melted chocolate for extra indulgence.
- Properly chilling the dough prevents excessive spreading.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
