Indulge in Cranberry Pistachio Shortbread Cookies Delight
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Author:souzanfood
Total Time:1 hour 30 minutes
Yield:24 cookies 1x
Description
Savor the delight of Cranberry Pistachio Shortbread Cookies Perfectly buttery these treats blend tart cranberries with crunchy pistachios for bliss
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
3/4 cup powdered sugar
2 cups all-purpose flour
1/4 cup cornstarch
1/2 cup dried cranberries
1/2 cup shelled pistachios
1 tsp vanilla extract
Pinch of salt
Optional: Chocolate chips, Orange zest
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the vanilla extract and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
Gently fold in the dried cranberries and chopped pistachios using a spatula until they are evenly distributed throughout the dough.
Divide the dough in half and shape each half into a log, about 1 1/2 inches in diameter. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Once chilled, remove the logs from the fridge and slice them into 1/4-inch thick rounds.
Place the sliced cookies on the prepared baking sheets, ensuring there’s enough space between them.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove from the oven and let cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
