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cranberry-pistachio-shortbread-recipe

Cranberry Pistachio Shortbread

Delicious shortbread cookies with cranberries and pistachios.
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Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 cup Unsalted Butter softened
  • 1 cup Powdered Sugar
  • 2 cups All-purpose Flour
  • ½ cup Dried Cranberries chopped
  • ½ cup Pistachios chopped
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Salt

Instructions 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.
  3. Add the vanilla extract and mix well.
  4. Gradually add the flour and salt, mixing until just combined.
  5. Fold in the chopped cranberries and pistachios.
  6. Roll the dough into a log shape, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  7. Slice the dough into ¼-inch thick rounds and place on a baking sheet.
  8. Bake for 12-15 minutes, or until the edges are lightly golden.
  9. Let cool on a wire rack before serving.

Nutritional Value

Calories: 150kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 50mg | Potassium: 50mg | Fiber: 1g | Sugar: 5g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg

Keywords

Cranberry, Pistachio, Shortbread
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