Description
Delightful cookies combining buttery richness with the tartness of cranberries and the crunch of pistachios, perfect for festive occasions.
Ingredients
Scale
- 260 g All-Purpose Flour
- 1/2 teaspoon Salt
- 230 g Unsalted Butter, softened to room temperature
- 50 g Granulated Sugar
- 50 g Powdered Sugar
- 1 teaspoon Vanilla Extract
- 70 g Dried Cranberries, finely chopped
- 70 g Pistachios, shelled and finely chopped
Instructions
- In a small mixing bowl, stir together the flour and salt until well mixed. Set aside.
- In a large bowl, beat the softened butter until creamy. Add the granulated sugar, powdered sugar, and vanilla extract, and beat until light and fluffy.
- Gradually mix the flour mixture into the butter mixture until combined. Add the cranberries and pistachios and mix until the dough comes together.
- Shape the dough into a log, wrap in plastic wrap, and chill for at least 4 hours.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 1/2-inch thick coins and place them on the baking sheet.
- Bake for about 15 minutes or until the edges are lightly golden. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
These cookies store well in an airtight container at room temperature for up to a week or can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 6g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, shortbread, cranberry, pistachio, holiday baking
