Description
A delightful shortbread cookie featuring tart cranberries and crunchy pistachios, perfect for tea time or a sweet snack.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, roughly chopped
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F.
- Beat together the softened butter and powdered sugar until light and fluffy.
- Stir in the flour and salt until just combined.
- Fold in the cranberries and pistachios until evenly distributed.
- Scoop out tablespoon-sized amounts of dough and roll them into balls.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 18-20 minutes or until just starting to brown at the edges.
- Allow them to cool on a wire rack.
Notes
These cookies pair well with tea and can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: shortbread, cookies, dessert, cranberry, pistachio, baking