Description
These buttery shortbread cookies are studded with tart dried cranberries and crunchy pistachios, perfect for holiday baking.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, shelled and chopped
Instructions
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped cranberries and pistachios.
- Shape the dough into a log, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Slice the log into 1/4-inch rounds and place on a baking sheet.
- Bake for 10-12 minutes or until edges are golden. Cool on a wire rack.
Notes
For a festive touch, dip cooled cookies in melted white chocolate. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 5g
- Fat: 7g
- Carbohydrates: 12g
- Protein: 1g