Description
Cranberry Pistachio Shortbread Cookies are a delightful blend of buttery richness, tangy cranberries, and crunchy pistachios, perfect for festive occasions.
Ingredients
Scale
- 1 cup Butter
- ¾ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- ½ cup Cornstarch
- ¼ teaspoon Salt
- 1 cup Dried Cranberries
- 1 cup Pistachios, chopped
- 1 cup White Chocolate Chips
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract until well combined.
- Whisk together the all-purpose flour, cornstarch, and salt in a separate bowl.
- Gradually add the dry mixture into the wet ingredients until just combined.
- Fold in the dried cranberries, chopped pistachios, and white chocolate chips gently.
- Scoop portions of dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Cranberry Pistachio Shortbread Cookies