Description
Delightfully elegant cookies featuring buttery shortbread, tart cranberries, and crunchy pistachios, perfect for festive occasions.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup dried cranberries, roughly chopped
- 1 cup shelled pistachios, coarsely chopped
Instructions
- In a large mixing bowl, cream together the softened butter and powdered sugar until airy and pale. Incorporate the vanilla extract, mixing until fully blended.
- Sift the all-purpose flour and salt into the mixture. Stir gently until just combined—avoid overmixing for a tender texture.
- Fold in the chopped cranberries and pistachios, ensuring even distribution throughout the dough. The vibrant colors should peek through as you mix.
- Roll the dough into two logs, approximately 2 inches in diameter. Wrap each log securely in plastic wrap and refrigerate for at least one hour.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and slice into ¼-inch rounds. Place them on the prepared sheets, spaced apart.
- Bake in the pre-heated oven for 12-15 minutes or until the edges turn golden. Allow to cool on the sheet for a few minutes before transferring to a wire rack.
Notes
For an elegant presentation, serve cookies on a tiered platter or alongside artisanal cheeses and seasonal fruits. Store cookies in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 6g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg