Here’s a delightful recipe for Cranberry Pistachio Shortbread Cookies—buttery, crumbly, and studded with tart cranberries and crunchy pistachios:
🍪 Cranberry Pistachio Shortbread Cookies
📝 Ingredients (Makes ~24 cookies):
- 1 cup (225g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup dried cranberries, chopped
- ½ cup shelled pistachios, roughly chopped
🍳 Instructions:
- Preheat the oven
- Preheat oven to 325°F (165°C)
- Line a baking sheet with parchment paper
- Make the dough
- Cream butter and sugar together until light and fluffy
- Mix in vanilla
- Add flour and salt, mixing until just combined
- Fold in cranberries and pistachios
- Shape the cookies
- Roll dough into a log (~2 inches diameter)
- Chill in fridge for 30–60 minutes
- Slice into ¼–½ inch thick rounds
- Bake
- Place slices on prepared sheet, 1 inch apart
- Bake 18–22 minutes until edges are lightly golden
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack
🌟 Tips:
- For extra flavor, toast the pistachios lightly before mixing.
- Can sprinkle a little sugar on top before baking for a sparkle.
- Store in an airtight container; they keep well for up to 1 week.
💡 Quick Idea: Serve with tea or coffee for a perfect snack, or dip half the cookie in melted white chocolate for an elegant twist.
If you like, I can give a faster no-chill version that’s ready in 20 minutes. Do you want me to do that?
