Buttery Cranberry Pistachio Shortbread Cookies You'll Love
Delicious cranberry pistachio shortbread cookies that are buttery, crumbly, and perfect for holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 cup unsalted raw pistachios
- 1 cup dried cranberries
Instructions
- Preheat oven to 350°F. Toast raw pistachios for about 10 minutes until lightly browned. Cool and chop. Pulse dried cranberries until finely chopped.
- In a stand mixer, combine room-temperature butter, sugar, and salt. Mix on medium speed for about 2 minutes until light and fluffy. Gradually add flour and mix until smooth.
- Add toasted pistachios and chopped cranberries to dough. Mix on low until evenly distributed.
- Turn dough onto a floured surface, shape into a rectangle about 1/2 inch thick.
- Using a 2-inch round cookie cutter, cut out cookies and place on parchment-lined baking sheet. Prick each cookie with a fork to allow steam to escape.
- Chill cookies in the refrigerator for at least 20 minutes.
- Preheat oven to 300°F. Bake cookies for 25-30 minutes until pale golden and edges are lightly browned.
- Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Toast pistachios to enhance flavor.
- Aerate butter for a tender cookie.
- Chilling dough helps maintain shape during baking.
- Bake at low temperature for even cooking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5 grams
- Sodium: 55 mg
- Fat: 9 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 5 grams
- Carbohydrates: 15 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 30 mg