Description
Buttery, crumbly shortbread cookies studded with sweet dried cranberries and crunchy pistachios for a festive treat.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the vanilla extract, then gradually add the flour and salt until just combined.
- Fold in the chopped cranberries and pistachios until evenly distributed.
- Roll dough into a log about 2 inches in diameter, wrap in plastic, and chill for 30 minutes.
- Slice the log into 1/2-inch thick rounds and place on the prepared baking sheet.
- Bake for 18-22 minutes, or until edges are lightly golden. Cool on a wire rack before serving.
Notes
You can customize the seasonings to taste.