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Cranberry Pistachio Shortbread Cookies

Delightful cookies that combine rich, buttery shortbread with tart cranberries and crunchy pistachios, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, British
Calories: 110
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Room temperature for easy creaming. Use a high-quality butter for the best flavor.
  • 1/2 cup powdered sugar Ensures a melt-in-your-mouth texture.
  • 1 teaspoon vanilla extract Pure vanilla adds a lovely depth; skip the imitation varieties if you can.
  • 2 cups all-purpose flour Use unbleached flour for a more natural taste.
  • 1/4 teaspoon salt Elevates the flavors beautifully.
  • 1/2 cup dried cranberries, chopped Can be substituted with your favorite dried fruit.
  • 1/2 cup pistachios, chopped Use unsalted pistachios for the best balance.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and powdered sugar using an electric mixer on medium speed for about 3-5 minutes until light and fluffy.
  3. Stir in the vanilla extract and mix until just combined.
  4. Gradually add the flour and salt into the butter mixture. Mix until everything is combined, but be careful not to overmix! The dough may look a bit crumbly — that’s perfect.
  5. Gently fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.
  6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball gently with your fingertips.
  7. Bake for 12-15 minutes or until the edges are just golden. Keep an eye on them, as ovens can vary!
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

If there are leftovers, store your cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months.