Cranberry Pistachio Shortbread Cookies: The Holiday Cookie That Actually Looks Fancy
Elegant and festive, these shortbread cookies are packed with tart cranberries and crunchy pistachios, perfect for holiday gatherings.
Ingredients
Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, shelled and chopped
- 1/4 teaspoon almond extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Cream butter and powdered sugar until light and fluffy.
- Mix in vanilla and almond extracts.
- Gradually add flour and salt, then fold in cranberries and pistachios.
- Shape dough into balls, flatten, and bake for 12-15 minutes until golden.
- Cool cookies on a wire rack before serving.
Notes
Chill the dough if it becomes too soft for easier handling.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Sodium: 50mg