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Cranberry Pistachio Shortbread Cookies

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Cranberry Pistachio Shortbread Cookies combine buttery shortbread with tart cranberries and crunchy pistachios for a festive and delicious treat. Perfect for holidays, tea time, or as a thoughtful gift, these cookies are a delicious blend of sweet and savory. Make these easy-to-bake shortbread cookies to add a special touch to 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 dried cranberries, chopped
  • 1/2 cup pistachios, chopped (unsalted)

Instructions

  • Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
  • In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy.
  • Gradually add the flour and salt, mixing until just combined. The dough should be thick and crumbly.
  • Stir in the chopped cranberries and pistachios until evenly distributed throughout the dough.
  • On a lightly floured surface, roll the dough into a log about 2 inches in diameter. Wrap the dough log in plastic wrap and refrigerate for at least 30 minutes to firm up.
  • Once chilled, slice the dough into 1/4-inch thick rounds and place on the prepared baking sheet, spacing them about 1 inch apart.
  • Bake for 12–15 minutes, or until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • If desired, dip the cooled cookies in melted dark or white chocolate for an extra indulgence.
  • You can substitute pistachios with walnuts, almonds, or cashews for a different flavor.
  • For a gluten-free version, use a gluten-free flour blend that’s suitable for shortbread.
  • Consider adding vanilla or almond extract to the dough for a deeper flavor.

Find it online: https://recipesbyjanet.com/cranberry-pistachio-shortbread-cookies/