Description
Cranberry Pistachio Shortbread is a delicious and buttery cookie enriched with toasted pistachios and sweet dried cranberries, perfect for any occasion.
Ingredients
Scale
- 3 ½ oz unsalted raw pistachios, toasted
- 3 oz dried cranberries
- 4 oz granulated sugar
- 8 oz unsalted butter, room temperature
- ¾ tsp kosher salt
- 12 oz all-purpose flour, sifted
Instructions
- Preheat oven to 350°F.
- Toast pistachios on a baking sheet for 10 min until lightly browned. Cool and chop.
- Finely chop cranberries (food processor recommended).
- Cream butter, sugar, and salt in a stand mixer until smooth (about 2 min). Add flour and mix on low until incorporated, then medium until dough comes together.
- Stir in chopped pistachios and cranberries on low speed.
- Turn dough onto a lightly floured surface. Shape into a rectangle, lightly flour the top.
- Roll dough to ½ inch thickness. Cut out 2-inch cookies, placing them 1 inch apart on a parchment-lined baking sheet. Prick each with a fork.
- Refrigerate cookies for at least 20 min.
- Reduce oven temperature to 300°F. Bake for 25-30 min, until pale golden.
- Cool on baking sheet for 5 min, then transfer to a cooling rack.
Notes
- Enjoy! Store in an airtight container for up to 1 week.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg