Description
A buttery, crisp shortbread cookie loaded with tart dried cranberries and salty pistachios for a festive holiday treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup salted pistachios, finely chopped
- 1/2 cup dried cranberries, chopped
Instructions
- Preheat your oven to 350F (175C) and line a baking sheet with parchment paper.
- Cream together the softened butter and sugar in a large bowl until light and fluffy.
- Stir in the vanilla extract and salt until well combined.
- Gradually mix in the flour on low speed until a soft dough forms.
- Gently fold in the chopped pistachios and dried cranberries using a spatula.
- Wrap the dough in plastic and refrigerate for 30 minutes to firm up.
- Roll the dough into 1-inch balls and place them on the baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes, or until the edges are barely golden.
- Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American