Description
A delightful blend of sweet, tart cranberries and crunchy pistachios enveloped in rich, buttery shortbread, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped pistachios
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until light and fluffy.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the dried cranberries, chopped pistachios, and vanilla extract.
- Shape the dough into a log and wrap it in plastic wrap. Chill for at least 1 hour.
- Once chilled, slice the log into 1/4 inch thick rounds and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are slightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 4 days, in the refrigerator for a week, or freeze for up to 2 months.