Description
A simple shortbread with a festive touch, combining cranberries and pistachios for a delightful treat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 cup chopped dried cranberries
- ½ cup chopped pistachios
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 325°F (165°C).
- Cream together the softened butter and powdered sugar until light and fluffy.
- Add the flour, cornstarch, and salt to the creamed mixture, mixing until blended.
- Stir in cranberries, pistachios, and vanilla extract until evenly distributed.
- Shape the dough into logs, wrap in plastic, and refrigerate for at least 30 minutes.
- Slice the logs into ¼-inch rounds and place on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the edges start to brown.
- Cool on the sheet for a few minutes, then transfer to wire racks to cool completely.
Notes
Use room temperature butter for easy creaming. Make sure to chill the dough to prevent spreading during baking. For a festive touch, drizzle melted chocolate over the cooled cookies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: shortbread, cookies, holiday baking