Description
These Cranberry Pistachio Shortbread Cookies are a delightful combination of buttery richness, tart cranberries, and crunchy pistachios. Perfect for holiday gatherings or any time you crave a sweet treat with a twist of flavor and texture.
Ingredients
Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon orange zest
Additional Ingredients:
- 3/4 cup dried cranberries, roughly chopped
- 3/4 cup pistachios, roughly chopped
Instructions
- Cream Butter and Sugar: In a mixing bowl, cream together butter and sugar with an electric mixer until light and fluffy.
- Mix Dry Ingredients: Reduce mixer speed to low. Mix in flour, salt, and orange zest until just combined.
- Add Mix-Ins: Stir in chopped cranberries and pistachios.
- Shape the Dough: Place dough on parchment paper, knead gently, and shape into a log. Chill until firm.
- Preheat and Slice: Preheat oven. Slice chilled dough into rounds and place on baking sheets.
- Bake: Bake until edges are golden.
- Cool and Serve: Cool on baking sheet, then transfer to a rack to cool completely.
- Enjoy: Indulge in these delicious Cranberry Pistachio Shortbread Cookies!
Notes
- You can drizzle melted white chocolate over the cooled cookies for an extra touch of sweetness.
- Store cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
