Description
Buttery, melt-in-your-mouth shortbread cookies studded with tart dried cranberries and crunchy pistachios, perfect for holiday baking.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 cups (240g) all-purpose flour
- 1/4 tsp salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
Instructions
- Cream together the softened butter and sugar until light and fluffy.
- Add the vanilla extract and almond extract (if using).
- Mix in the flour and salt until a dough forms.
- Fold in the chopped cranberries and pistachios.
- Divide dough into two logs about 2 inches thick and wrap in plastic wrap.
- Chill for at least 2 hours or until firm.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Slice chilled dough into 1/4-inch rounds and arrange on baking sheets.
- Bake 10–12 minutes or until edges are lightly golden.
- Cool completely on a wire rack.
Notes
- Freeze dough briefly before slicing for cleaner cuts.
- Add white chocolate chips for a sweeter variation.
- Store in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American