Irresistibly Buttery Cranberry Pistachio Shortbread Cookies
Delightful cranberry pistachio shortbread cookies that are easy to make and perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Unsalted Raw Pistachios
- 1 cup Dried Cranberries
- 3/4 cup Granulated Sugar
- 1 cup Unsalted Butter
- 1/2 teaspoon Kosher Salt
- 2 cups All-Purpose Flour
Instructions
- Preheat your oven to 350°F (175°C) and toast the unsalted raw pistachios in a skillet over medium heat for about 10 minutes until slightly brown. Chop them into smaller pieces and process the dried cranberries.
- In a stand mixer, cream together the room temperature unsalted butter, granulated sugar, and kosher salt for about 2 minutes. Gradually add sifted all-purpose flour until combined.
- Fold in the toasted pistachios and chopped cranberries. Shape the dough into a rectangle, roll to 1/2-inch thickness, and cut out cookies. Chill for 20 minutes.
- Reduce the oven temperature to 300°F (150°C) and bake cookies for 25-30 minutes until pale golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Weigh Ingredients: Always weigh your ingredients for consistency.
- Chill Dough: Essential for shape retention.
- Use Quality Butter: Affects flavor significantly.
- Watch Baking Time: Cookies should be pale golden.
- Customize Wisely: Experiment but maintain texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg