Smashed Dates with Peanut Butter and Chocolate
Smashed Dates with Peanut Butter and Chocolate are a quick, wholesome, and indulgent treat that blends natural sweetness with creamy…
These Cranberry Pistachio Shortbread Cookies are rich, buttery, and packed with holiday flavor. Studded with vibrant cranberries and crunchy pistachios, these slice-and-bake cookies are perfect for gifting, festive gatherings, or simply enjoying with a warm cup of tea. With just a handful of pantry staples, you can create a bakery-quality treat that’s as beautiful as it is delicious.
- Prep time15 minutes
- Chill time1 minute
- Servings4
- DifficultyEasy
Cranberry Pistachio Shortbread Cookie Recipe Instructions
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract until well combined.
- Add the flour and salt, then mix until the dough starts to come together.
- Fold in the chopped dried cranberries and chopped pistachios evenly throughout the dough.
- Turn the dough out onto a piece of parchment paper or plastic wrap and form it into a log about 2 inches in diameter.
- Wrap the dough and refrigerate for at least 1 hour, or until firm.
- Once chilled, slice the log into 1/4-inch thick rounds and place them on a parchment-lined baking sheet.
- Bake for 12–15 minutes, or until the edges just start to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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FAQs
How long should this chill?
Wrap the dough and refrigerate for at least 1 hour, or until firm.
