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Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread Cookies: A Holiday Classic!

Indulge in these Cranberry Pistachio Shortbread Cookies, a seasonal favorite that combines tart cranberries and crunchy pistachios in a buttery treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: DESSERTS
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract opt for pure
  • 2 cups all-purpose flour or gluten-free blend
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
For Mix-ins
  • 1 cup dried cranberries or raisins/dried cherries
  • 1 cup pistachios lightly salted
  • 1/2 cup white chocolate chips or dark chocolate

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment paper
  • whisk
  • spoon

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Cream together the softened butter and powdered sugar until light and fluffy, about 3-4 minutes.
  3. Add in the vanilla extract and mix thoroughly.
  4. In another bowl, whisk together the all-purpose flour, cornstarch, and salt.
  5. Gradually incorporate the dry ingredients into the creamed mixture until just combined.
  6. Fold in the dried cranberries, chopped pistachios, and white chocolate chips.
  7. Using a tablespoon, scoop portions of dough onto a parchment-lined baking sheet, spaced about 2 inches apart.
  8. Bake for 12-15 minutes or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 50mgPotassium: 30mgFiber: 0.5gSugar: 6gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For a decorative touch, drizzle with extra melted white chocolate before serving.

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