Description
Delightful and nostalgic cookies featuring a buttery base with tart cranberries and crunchy pistachios.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 cup unsalted roasted pistachios, chopped
- 1 cup dried cranberries
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Cream the butter and sugar until light and fluffy.
- Add vanilla extract and salt, mixing well.
- Gradually add flour and cornstarch, mixing until just combined.
- Fold in pistachios and cranberries evenly.
- Chill the dough in a log shape for 1-2 hours.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4 inch thick rounds and place them on the baking sheet.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
For added flavor, consider incorporating a pinch of cinnamon or nutmeg. Be cautious not to overbake to keep the cookies soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 7g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, shortbread, dessert, holiday, cranberries, pistachios