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they are sure to impress! Recipe

they are sure to impress! Recipe
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5.2 from 21 reviews

These Cranberry Pistachio Shortbread Cookies are the perfect holiday treat or festive snack! Buttery and crisp, these shortbread cookies are studded with tart dried cranberries and crunchy pistachios, offering a beautiful balance of flavors and textures. With a delicate sweetness and a rich buttery base, these cookies are a delightful addition to any holiday platter, gift box, or tea party. Simple to make, yet elegant in flavor, they are sure to impress!

Ingredients

Cookie Dough:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch (optional, for extra crispness)

Mix-ins:

  • 1/2 cup dried cranberries, chopped
  • 1/3 cup pistachios, chopped (unsalted)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Mix the Cookie Dough: In a large mixing bowl, beat the softened butter and powdered sugar together until creamy and smooth. Stir in the vanilla extract. Gradually add the flour and salt (and cornstarch, if using), mixing until just combined. Be careful not to overmix.
  3. Add the Mix-ins: Gently fold in the chopped dried cranberries and pistachios until evenly distributed throughout the dough.
  4. Shape the Cookies: Take tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheets, spacing them about 1.5 inches apart. Gently flatten each dough ball with the back of a fork or your fingers to form a round shape. If you prefer, you can also shape them into crescents or any other festive shape.
  5. Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges are just starting to turn golden brown. They should still be pale in the center.
  6. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy!

Notes

  • For a different twist, you can replace the pistachios with almonds or walnuts.
  • These cookies can be stored in an airtight container for up to one week or frozen for longer storage.
  • Feel free to dip half of each cookie in melted chocolate for an extra indulgent treat!

Nutrition

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