Description
These Cranberry Pistachio Shortbread Cookies are buttery, crunchy, and festive—perfect for cozy afternoons or holiday gifting.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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¾ cup powdered sugar
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1 tsp pure vanilla extract
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2 cups all-purpose flour
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½ cup cornstarch
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¼ tsp salt
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½ cup dried cranberries, chopped
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½ cup shelled pistachios, roughly chopped
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Optional: 1 tsp orange zest
Instructions
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Cream butter and powdered sugar until light and fluffy, then mix in vanilla.
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Gradually fold in flour, cornstarch, and salt until dough forms.
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Add cranberries, pistachios, and optional orange zest, mixing evenly.
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Wrap dough and refrigerate 30 minutes.
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Shape dough into a log or press into a pan, then slice into ½-inch thick pieces.
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Preheat oven to 350°F (175°C) and bake 12–15 minutes until edges are lightly golden.
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Cool on a wire rack before serving.
- Prep Time: 15 mins
- Cook Time: 25mins
- Category: Cooking
- Cuisine: American