Description
Cranberry pistachio shortbread cookies are a delightful treat combining sweet and nutty flavors.
Ingrédients
L'échelle
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped pistachios
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the softened butter and powdered sugar together until smooth.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until combined.
- Fold in the cranberries and pistachios.
- Shape the dough into logs and wrap in plastic wrap. Chill for at least 1 hour.
- Slice the chilled dough into 1/4 inch thick rounds.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for up to a week.
- Try adding orange zest for extra flavor.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cookie
- Calories: 120
- Sucre: 5g
- De Sodium: 30mg
- La graisse: 8g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 12g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 30mg
Mots-clés: cranberry pistachio shortbread cookies, holiday cookies, dessert recipes