Buttery Cranberry Pistachio Shortbread Cookies Recipe

Introduction: These buttery Cranberry Pistachio Shortbread Cookies are a delightful treat with a perfect balance of sweet dried cranberries and crunchy pistachios. They make a great addition to holiday cookie platters or a lovely everyday treat.

Ingredients:

1 cup unsalted butter, softened
3/4 cup powdered sugar
2 cups all-purpose flour
1/2 cup cornstarch
1/2 cup dried cranberries, chopped
1/2 cup shelled pistachios, chopped
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions:

Cranberry Pistachio Shortbread Cookies Recipe

Prepare the Dough:

In a large bowl, cream the softened butter and powdered sugar together until light and fluffy.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed until just combined.
Stir in the chopped cranberries and pistachios, ensuring they are evenly distributed throughout the dough.

Shape the Dough:

Divide the dough in half and roll each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.

Bake the Cookies:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 12-15 minutes, or until the edges are just beginning to turn golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips for Perfect Cranberry Pistachio Shortbread Cookies:

Tip 1: Ensure the butter is properly softened for easy creaming with the sugar.
Tip 2: Chill the dough logs thoroughly to make slicing easier and to help the cookies hold their shape while baking.
Tip 3: Use high-quality dried cranberries and pistachios for the best flavor.