Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 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 pistachios, shelled and chopped
- Optional: extra powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
- Mix Dry Ingredients: In another bowl, whisk together the flour and salt. Gradually add the dry mixture to the butter mixture, mixing until just combined.
- Add Cranberries and Pistachios: Fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Cool and Dust: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dust with extra powdered sugar before serving.
- Enjoy: Indulge in your delicious Cranberry Pistachio Shortbread Cookies with a cup of tea or coffee! ❤️☕