🍪 Cranberry Pistachio Shortbread Cookies
Cranberry Pistachio Shortbread Cookies are buttery, crumbly cookies with sweet-tart cranberries and crunchy pistachios. They’re especially popular during the Christmas season because the red and green colors look festive.
🧾 Ingredients
- 1 cup Butter (softened)
- ½ cup Powdered sugar
- 2 cups All-purpose flour
- ½ cup chopped Pistachio
- ½ cup dried Cranberry
- 1 teaspoon Vanilla extract
- Pinch of salt
👨🍳 Instructions
- Cream butter and sugar in a bowl until light and fluffy.
- Mix in vanilla extract and a pinch of salt.
- Gradually add flour and mix until a soft dough forms.
- Fold in the chopped pistachios and dried cranberries.
- Shape the dough into a log, wrap it, and refrigerate for 30–60 minutes.
- Slice the dough into ½-inch rounds and place on a baking tray.
- Bake at 175°C (350°F) for 12–15 minutes until the edges are lightly golden.
🍽️ Tips
- For extra flavor, add orange zest.
- Dip half of each cookie in melted Dark chocolate after baking.
- Store in an airtight container for up to one week.
These cookies are perfect with Tea or Coffee. ☕🍪
If you want, I can also give you:
- A 4-ingredient quick version
- Bakery-style tips to make them extra buttery
- A no-chill recipe (faster to bake).
