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Cranberry Pistachio Shortbread Cookies

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Cranberry Pistachio Shortbread Cookies are a festive treat that perfectly marries buttery richness with tart cranberries and crunchy pistachios. These melt-in-your-mouth cookies are not only simple to make but also add a vibrant touch to any dessert spread. Ideal for holiday gatherings, cozy tea times, or as thoughtful gifts, they maintain their deliciousness even after storage. Impress your friends and family with these stunning cookies that are sure to become a favorite!

Ingredients

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  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 cup shelled pistachios, chopped
  • 1/2 cup dried cranberries, chopped
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, cream together softened butter and sugar until light and fluffy.
  3. Add vanilla extract and mix until combined.
  4. In a separate bowl, whisk flour and salt; gradually add to the creamed mixture until just combined.
  5. Gently fold in chopped pistachios and dried cranberries.
  6. Scoop tablespoon-sized amounts of dough onto ungreased baking sheets, spacing them two inches apart. Flatten slightly.
  7. Bake for 12-15 minutes until lightly golden around edges; let cool completely before serving.

Nutrition

Find it online: https://topcooked.com/irresistible-cranberry-pistachio-shortbread-cookies-recipe/