Description
Festive, buttery shortbread cookies studded with tart cranberries and crunchy pistachios, rolled in powdered sugar for a snowy finish.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for rolling
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and powdered sugar until light and fluffy. Mix in vanilla extract.
- Gradually add flour and salt, mixing until just combined. Fold in cranberries and pistachios.
- Roll dough into 1-inch balls and place on prepared baking sheet. Bake for 12-15 minutes, until edges are lightly golden.
- Let cookies cool for 5 minutes, then roll in powdered sugar while still warm. Cool completely on a wire rack.
Notes
You can customize the seasonings to taste.